Ingredients
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 40 to 50 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. Poor 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.
