3 c Potatoes; peeled & sliced
3 c Leek; white parts, sliced
1 1/2 qt Chicken stock or broth
1/2 c Whipping cream; up to 1 c
--OR-
3 tb Butter; melted; up to 4 tb
Salt; to taste
White pepper; to taste
2 tb Chives; minced; up to 3 tb
Remember to clean the leeks thoroughly to avoid dirt and grit.
Simmer vegetables in stock (along with a pinch of salt) in a
partially-covered pot until tender, about 40 to 50 minutes. Once the
vegetables are tender, puree the soup using an immersion blender or a
pitcher blender.
Season with salt and pepper and stir in the heavy cream or butter.
White pepper is recommended in this recipe because it blends in with
the color of the soup. If all you have is black pepper, that's
perfectly fine to use.
Garnish with chives.
This soup tastes even better after it sitting in the refrigerator for
a day or two.
Recipe FROM: Mastering the Art of French Cooking, Volume I, by Julia
Child
