Leek & Potato Soup
from Saveur Magazine
- 3 russet potatoes, peeled and sliced or diced
- 5 leeks, trimmed, cleaned, then thinly sliced, including
- the tender green part
- 4–6 tbsp. whipping cream
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.
*Here I added a little freshly grated parmesan cheese. YUM!