Leek and Potato Soup – Hot or Cold
- 3 to 4 cups, or 1 lb, peeled, potatoes, sliced or diced
- 3 cups or 1 lb thinly sliced leeks including the tender green; or yellow onions
- 2 quarts of water
- 1 Tb salt
- 4 to 6 Tb whipping cream or 2 to 3 Tb softened butter
- 2 to 3 Tb minced parsley or chives
- Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
- Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.
- Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
– 3 cups peeled, sliced potatoes
– 3 cups sliced white of leek
– 1 1/2 quarts of white stock, chicken stock, or canned chicken broth
– Salt to taste
– 1/2 to 1 cup whipping cream
– Salt and white pepper
– 2 to 3 Tb minced chives
1. Simmer the vegetables in stock or broth instead of water as described in the master recipe [Potage Parmentier]. Puree the soup either in the electric blender or through a food mill and then through a fine sieve.
2. Stir in the cream. Season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill.
3. Serve in chilled soup cups and decorate with minced chives.