Leek And Potato Soup

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   1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40-50 minutes.

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   2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.

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   3. Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.