Leek and Potato Soup (Potage Parmentier)
| 10 | yellow Finn potatoes, peeled and sliced or diced | 4-6 | tablespoons milk or cream |
| 1 | bunch leeks, trimmed, cleaned, then thinly sliced | 2-3 | tablespoons minced parsley or chives |
| Salt | | |
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Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40-50 minutes. Mash vegetables in the soup with a fork, or pass the soup through a food mill or ricer. Correct seasoning with salt. Off heat, just before serving, stir in the milk or cream by spoonfuls. Sprinkle servings with the minced herbs.
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