Potato And Leek Soup

POTATO AND LEEK SOUP

Leek and Potato is one of those culinary made-in-heaven combinations. When prepared as a soup it is called Bonne Femme if the vegetables are left in chunks and vichyssoise if they are pureed. Vichyssoise is traditionally served cold.

Serves 6

• 1 lb (450 g) potatoes

• 1 lb (450 g) leeks

• 31/2 pts (2 I) boiling water

• 11/2 oz (40 g) unsalted butter salt

1. Peel, quarter lengthways and slice the potatoes.

2. Remove the tough green parts of the leeks, clean the remaining part and slice finely.

3. Add the vegetables to the salted, boiling water and cook, covered, until the potatoes begin to fall apart.

4. This takes about 1/2 an hour to 40 minutes, depending on the density of the potatoes.

5. Add the butter at the moment of serving after removal from the heat.

More about Potatoes Recipes