You may also like
Ingredients
- 4 cups sliced leeks, white part only
- 4 cups diced old potatoes or 4 cups baking potatoes, recommended
- 6 -7 cups water
- 1 12-2 teaspoons salt, to taste
- 12 cup sour cream or 12 cup heavy cream or 12 cup creme fraiche, optional
- 1 tablespoon fresh chives or 1 tablespoon parsley, minced
Method
- Note: If you are not pureeing the soup, cut the vegetables rather neatly.
- Special Equipment Suggested: A heavy-bottomed 3-quart saucepan with cover.
- Simmering the soup.
- Bring the leeks, potatoes and water to the boil in the saucepan.
- Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
- Puree the soup if you wish.
- Taste, and correct seasoning.
- After chilling the soup, you may wish to stir in a little more cream.
- Taste carefully again, and correct the seasoning.
- Top each serving with a sprinkle of chives or parsley.
