I prepared this ahead of time and added butter and minced herbs just before serving.
The aroma! The simplicity!
You can use a pressure cooker (15lbs for 5 minutes, release, simmer uncovered for 15 minutes), but I made mine on the stove using a 4-quart sauce pan.
A 3- to 4-quart saucepan or pressure cooker
3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
3 cups or 1 lb. thinly sliced leeks including the tender green; or yellow onions
2 quarts of water
1 Tb salt
Simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender
Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning.
(*) At this point you may set aside uncovered until just before serving, the reheat to the simmer.
4 to 6 TB whipping cream or 2 to 3 Tb softened butter
2 to 3 Tb minced parsley or chives (I added a dash of cayenne)
Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs
If you’ve tried this, would love to hear your thoughts or personal variations!