Leek or Onion and Potato Soup Recipe

  • 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
  • 4 to 6 Tb whipping cream or 2 to 3 Tb softened butter
  • 2 to 3 Tb minced parsley or chives
  1. Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
  2. 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.
  3. 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.
  4. VARIATIONS: Potate au Cresson (Water-cress Soup)
  5. Potate au Cresson (Water-cress Soup)