Instructions: Simmering the soup. Bring the leeks, potatoes, and water to the boil in= the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, o= r until the vegetables are tender. Puree the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. To= p each serving with a sprinkle of chives or parsley.

NOTE: If you are not
pureeing the soup, cut the vegetables rather neatly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.