"jmcquown" > wrote in message
...
>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.

I made that before but mine had only the broth and no cream. I liked it but
nobody else did.