For about 2 1/2 quarts, serving 6 - 8
*4 cups sliced leeks-the white part only
*4 cups diced potatoes-old or baking potatoes recommended
*6 to 7 cups water
*1 1/2 to 2 tsp salt, or to taste
*1/2 cup or more sour cream, heavy cream, or creme fraiche, optional
*1 Tbs minced fresh chives or parsley
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.
