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1
Melt the butter in a large saucepan over medium low heat.
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2
As soon as it melts, add the leeks and cook, stirring occasionally, until softened, about 5 minutes.
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3
Keep the heat moderateyou want the butter and leeks to remain pale in color.
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4
Meanwhile, cut the tomatoes in half through their equators, squeeze and shake out the seeds, then chop the pulp.
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5
Stir in the tomatoes and cook, stirring occasionally, for 5 minutes; add the potatoes.
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6
Season with salt and pepper and add the stock.
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7
Bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
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8
Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary.
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9
(In this as in every instance, take care when pureeing hot liquid; its best, if you have the time, to let the mixture cool to room temperature before pureeing.)
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10
Reheat the soup (or refrigerate for up to a day before reheating); stir in the cream and additional salt and pepper as needed.
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11
If the soup seems too thick, thin it with cream or water.
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12
Garnish with chervil and serve immediately.
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13
Omit the tomatoes.
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14
Cook through the pureeing of the soup.
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15
Rather than reheat, cool the soup and then refrigerate for at least 2 hours or until completely chilled.
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16
Stir the cream into the chilled soup immediately before serving and garnish with snipped chives.
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17
(You can also serve this soup hot if you like.)
