Potage Parmentier (Leek and Potato Soup)

6 – 8 servings
From Julia Child’s Mastering the Art of French Cooking

A 3- to 4- quart saucepan or pressure cooker
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks including the tender green, or yellow onions
2 quarts 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

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 of pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.

Mash the vegetable together in the soup with a fork or pass the soup through a food mill. Correct the seasoning. Set aside uncovered until just before serving then reheat to the simmer.

Off heat and just before serving, stir in the cream or the butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.