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1
Trim off the root end and the tough upper greens from: 2 pounds leeks.
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2
Cut the trimmed leeks in half lengthwise and slice thin.
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3
Rinse in a bowl of cold water.
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4
Lift the leeks out of the water to drain.
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5
Melt over medium heat in a heavy-bottomed pot: 3 tablespoons butter.
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6
Add the leeks along with: 2 thyme sprigs, 1 bay leaf, Salt.
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7
Cook until soft, about 10 minutes.
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8
Add: 1 pound yellow potatoes, peeled, halved or quartered, and sliced.
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9
Cook the potatoes for 4 minutes, then add: 6 cups water.
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10
Bring to a boil and turn down to a simmer.
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11
Cook until the vegetables are tender, but not falling apart, about 30 minutes.
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12
When done, stir in: 1/3 cup creme fraiche or heavy cream.
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13
Do not boil once the cream is added.
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14
Check the seasoning and adjust to taste.
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15
Remove the bay leaf and thyme before serving.
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16
Garnish with fresh-ground black pepper and some chopped chives.
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17
For a heartier soup, use broth instead of water.
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18
Remove the bay leaf and the herb sprigs and puree the soup before stirring in the cream.
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19
Omit the cream, puree the soup before serving, and garnish with a pat of parsley butter (see page 48).
