Classic Leek And Potato Soup
|Leeks||1 Bunch (100 gm) (Usually 3 Large Ones Or 5 Smaller Ones)|
|Potatoes||2 Pound, peeled and diced|
|Water/Canned or freshly made chicken broth||2 Quart|
|Half and half||1⁄2 Cup (8 tbs) (Half Milk, Half Cream)|
|Minced parsley||1 Teaspoon|
|Crisp croutons||1 Cup (16 tbs)|
Wash the leeks very thoroughly and discard the tough part of the green tops.
Cut in thin slices and and again rinse, draining well.
Cook in the butter until soft.
Add diced potatoes, water or chicken broth, and simmer for 40 minutes.
Add cream and salt and pepper to taste.
Sprinkle with minced parsley.