3 c Potatoes; peeled & sliced;
-up to 4 c
3 c Leeks; thinly sliced
2 qt Water
1 tb Salt
1/2 c Heavy cream -OR-
2 tb Butter; melted; up to 3 tb
2 tb Chives or parsley; minced;
-up to 3 tb
Simmer vegetables, water, and salt together, partially covered, for
40 to 50 minutes until vegetables are tender.
Mash the vegetables in the soup with a fork, or pass soup through a
food mill. Correct seasoning. Set aside uncovered until just before
serving, then reheat to the simmer.
Remove from heat just before serving, and stir in the cream or butter
spoonfuls. Decorate with herbs.
Recipe FROM: The French Chef Cookbook by Julia Child
