It's finally cooling off here in southern South Carolina. I just
happened to have the ingredients for this quick, tasty soup.

2 large russet potatoes, peeled and diced
2 large leeks, white parts only, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg (totally optional!)
1 Tbs. dried parsley flakes

In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
until vegetables are fork tender.

Strain broth into another pan. Place cooked potatoes and leeks in a
blender or food processor with about 1/4 c. broth and process until
smooth. (Note, you may leave it slightly chunky if you wish.) Return
vegetables to the broth pan. Stir in cream and nutmeg (again, optional)
and heat through. Sprinkle with parsley and serve.

Sure, you can use fresh (curly) parsley. I rarely have it on hand.
It's easy enough to dry fresh parsley to refill that plastic container.

Jill