Adapted from Julia Child, Mastering the Art of French Cooking
Yields 4-6 supper-sized servings
4 large potatoes, peeled and diced
3 to 4 leeks, halved, thoroughly washed, and thinly sliced (whites and tender greens)
2 quarts (8 cups) of water
1 Tbl. kosher salt
4-6 Tbl. heavy cream
optional but highly recommended:
3-4 Tbl. chives or parsley, for garnish
6-8 oz. smoked salmon or trout, flaked, to top
Place sliced potatoes, leeks, water and salt in a medium saucepan, and bring to the boil. Turn heat down to low-medium, and simmer, partially covered, 40-50 minutes, or until potatoes are very tender.
Place stick blender in soup pot, and blitz 1-2 minutes, until soup is completely smooth. Alternatively, process in batches in a standing blender, or pass through a food mill until uniformly smooth. Stir in cream off the heat, taste, and correct seasoning if needed.
enjoy!
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