Potato and Leek Soup

Name: Potato and Leek Soup
Yield: Makes 1½ quarts
Cuisine: French
Ingredients: salt and white pepper to taste minced fresh parsley or chives; salt and white pepper to taste minced fresh parsley or chives; salt and white pepper to taste minced fresh parsley or chives; salt and white pepper to taste minced fresh parsley or chives; ½ pint light cream (milk is no disaster); ½ pint light cream (milk is no disaster); 3 cups chicken broth; 2 medium potatoes, peeled and diced (about 1½ cups); 1 bunch leeks (or two large onions); 1 bunch leeks (or two large onions); 3 Tbsp. butter

Preparation info

Makes
1½ quarts

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Some form of potato soup is the staff of peasant life in France, Germany, and many European countries. It is also the foundation of a number of classy soups such as watercress, spinach, sorrel, or broccoli, all delicious served hot or cold. And, as no doubt everybody has discovered, vichyssoise is just potato soup showing off.

Ingredients

3 Tbsp. butter
1 bunch leeks (or two large onions)
2

Europe
France
Germany
Mediterranean
Winter
Summer
Gluten-free
Soup

Method

Melt the butter in a heavy, enamel-lined casserole (plain iron will discolor this soup). Cut off most of the green tops of the leeks; split the leeks lengthwise almost through so that you can get at the sand lodged there. Wash thoroughly under cold running water and slice thinly. Simmer them slowly, covered, in the butter over a very low heat until transparent. Add potatoes and chicken broth an