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Potato Leek Soup

3 - 4 medium leeks, cleaned and thinly sliced

1 - 2 pounds baking potatoes, such as Russet or Kennebec, roughly chopped

6 cups water

Kosher salt to taste, about a tablespoon

1/2 cup heavy cream

 

In a large, heavy saucepan, bring the leeks, potatoes, water, and salt to a boil.  Reduce heat to low and simmer until vegetables are tender, about 30 - 40 minutes.  Taste and adjust salt level if needed, then puree using either an immersion blender or (carefully) in a food processor or blender in batches.  Whisk in the cream and serve warm, reheating on the stove if necessary.  Optional: garnish with a dollop of creme fraiche and a sprinkling of fresh parsley.

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Leek, Potato, Cream,