I bought the leeks and white potatoes last weekend at the nearby farm
stand. Today I made the soup I love so much.

The chopped potatoes and leeks:

http://i58.tinypic.com/103v6l0.jpg

Note, these are not russet potatoes, they're called "white potatoes".
They're bigger than fingerling or new potatoes. I didn't bother to peel
them because they're very thin-skinned. I washed and cut them into
pieces and sliced the leeks.

The leeks were better than anything I'd seen in local grocery stores in
recent years and much less expensive. More tender white parts. Grocery
store leeks have been mostly tough green stalks. These were quite nice!

This is a very easy fairly quick soup. The potatoes and leeks are
simmered in simple chicken broth or stock until fork tender, simply
seasoned with salt & pepper.

http://i60.tinypic.com/2e22cki.jpg

Before I had a stick blender I'd spoon the cooked vegetables into a
regular blender to puree the potatoes and leeks in the broth. Either
or. Return to the pot on the stove. At this point stir in 1 pint of
heavy cream. Heat through. I add a couple of shakes of ground nutmeg
and dried parsley. You may season this any way you wish. As with any
sort of potato based soup, it's sort of an open palate.

http://i59.tinypic.com/2nq73a0.jpg

I used to serve this in small toasted sourdough bread bowls/boules. I
can't find the really small ones at Publix where I live now. But it
really is good with toasted sourdough bread. Too bad I don't have any.

Jill