3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
3 cups or 1 lb. thinly sliced leeks including the tender green, or yellow onions
2 quarts of water
dash of salt
4 to 6 Tablespoon whipping cream or 2 to 4 Tablespoons softened butter
2 to 3 Tablespoons minced parsley or chives (basil optional)
Simmer the vegetables, water, and salt together, partially covered (if you try to cover it tightly you will likely have some boil-over), for 30 to 40 minutes until the vegetables are tender.
Mash the vegetables in the soup with a fork (or process with a food processor). Set aside uncovered until just before serving, then reheat water to a simmer. Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups or just eat it out of the pan. If you want to make it fancy, decorate with the herbs. Makes 2 quarts, serving 6 to 8 people.
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Some other similar recipes using potatoes and leeks together are Potage Parisien and Vichyssoise.
For a great history read "The Potato: How the Humble Spud Rescued the Western World", by Larry Zuckerman. Visit Amazon.com for details:
Chives just seem to go with potatoes. Find out all about this interesting herb!