Begin with little more than a few loose ends from the larder: chopped leeks and clean potatoes. Simmer the broth until tender, break potatoes apart into rustic pieces, and serve seasoned with just a splash of heavy cream, salt and white pepper, and fine herbs.
To add a little more protein to the dish, crumble a little cooked, crispy bacon, prosciutto, or pancetta on top. The result? A soul-satisfying soup that's not overly heavy. For the recipe, keep on reading.
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives
- Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.
- Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.
- Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.
- Soups/Stews, Other