- A 3- to 4-quart saucepan or pressure cooker
- 3 to 4 cups peeled potatoes sliced or diced
- 3 cups thinly sliced leeks or yellow onions
- 2 quarts water
- 1 Tb salt
Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes to develop the flavor.
Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.
Final Enrichment 1/3 cup heavy cream or 2 to 3 Tb softened butter 2 to 3 Tb minced parsley or chives
Remove from heat just before serving, and stir in the cream or butter spoonfuls. Pour into a teen or soup cups and decorate with herbs.
Makes about 2 quarts, serving 6 to 8