(Adapted from Julia Child’s The Way to Cook)
4 c. sliced leeks, white part only
4 c. diced russet potatoes
1 t. salt
6 - 7 c. water
1/2 c. heavy cream or crème fraîche
1 T. fresh chives, minced
Bring leeks, potatoes, salt, and water to boil in a large saucepan.
Cover partially, and simmer until vegetables are tender, about 20 - 30 minutes.
Allow to cool slighting, then put in a food processor or blender, until you have a smooth or slightly chunky texture, depending on your taste.
Chill the soup, add cream or crème fraîche, and taste for seasoning.
Garnish with chives before serving.
Serves 6 – 8.