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1
Trim the leek(s), discarding the tough green tops, and cut them into 1-inch chunks.
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2
Rinse them thoroughly, and drain.
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3
Peel and chop the onion and potatoes.
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4
Melt the butter in a medium heavy pot, and saute the onion for a few minutes, then add the leeks and potatoes, and sweat them over low heat another few minutes, stirring frequently.
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5
Pour in the water, add a pinch of salt, and bring to a boil.
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6
Cook at a lively simmer, with cover askew, for 1 hour, until the potatoes are velvety soft.
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7
Now mash roughly with a potato masher or a slotted spoon, and add considerably more salt to taste, and a few grindings of the pepper mill.
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8
Serve as is, or swirl some cream on to
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9
For a creamier soup, puree everything with an immersion blender or in a food processor, and swirl in additional cream.
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10
Either enjoy hot, or turn it into a vichyssoise by adding at least 1/4 cup cream and sprinkling chives on top.
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11
If you want it both hot and cold, prepare double the amount, and put away half for a later treat of vichyssoise.
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12
In summer you may find sorrel in farmers markets or, if possible, grow some in your garden.
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13
Then you can easily make a simple version of that delicious French soup Potage Germiny by adding 1 cup of sorrel leaves, washed, stemmed, and cut in strips, to the leek, onions, and potatoes after you have sweated them.
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14
Finish the soup by pureeing and adding cream as described above.
