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
1. 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.
2. 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.
3. 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.