Peel and cube the potatos--use whatever kind you like. Yukon Golds
are nice, so are the Red Bliss. Chop up the leeks (greens too!) and
rinse all the sand out of the bits. Put them in a pot with almost
enough stock to cover them and start simmering. When the veggies
are cooked, mash them up or use one of the little hand-sized
blenders to puree the soup in the pot. Add the heavy cream, and
salt and pepper to taste.
There aren't any quatities because my mother didn't use any set
quantites either. The amounts of potato and leek should be roughly
equal, I guess. Freezes well too.
It tastes far better than you'd think something so simple
would--the heavy cream gives a mouth feel like velvet. I suspect
the chicken stock could be substituted with a veggie stock
successfully, but I have very little experience with them.
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