potatoes–2 to 2 1/2 lbs.
leeks–2 big ones
water or broth
salt, pepper, nutmeg.
Slice big leeks lengthwise and wash thoroughly in a sinkfull of water, separating the leaves enough to remove dirt. Melt 1/4 stick butter or more in big soup pot. Add an onion, chopped, and leeks, chopped, and cook gently until soft.
Add potatoes, peeled and chopped, and a little salt and pepper. Add water or broth to come not quite to the top of the vegetables (don’t drown them or you’ll have watery soup), and simmer until the potatoes are soft.
Remove from heat and whirl with hand blender; smooth is nice, but a few small chunks and flecks are interesting and less reminiscent of baby food. Add a little more salt and pepper.
Thin with approximately a pint or more of any combination of whole milk, half and half, and heavy cream–not too thick/not too thin. You have to use your own judgment on the texture and seasoning, so try it. Season with nutmeg, but go easy–start with a quarter teaspoon and taste it. Melt another lump of butter into the soup.
Serve in wide bowls. A sprinkle of something green is pretty if you have it–parsley or chives or even a bit of cilantro. If you have some good bread that’s gone stale you could make big chunky croutons with it and float a few!
Shared by Eleanor Hartmann