Ingredients
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
Salt
4-6 tbsp. whipping cream
2-3 tbsp. minced fresh parsley or chives
Preparation
Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40-50 minutes.
Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.
Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.
