Weddingsites > wrote:

> First time poster here, so please don't chop my fingers off. What I'm
> after is a really simple, but delicious recipe for leek and potato
> soup. I could fry a few onions and leeks, add some potato and stock.
> But I'm sure there are a few little twists and turns out there to make
> it that bit more special.

Here is a recipe for the classic potage Parmentier I once posted. It is
from _Bistro Cooking_ by Patricia Wells. Simple and good. Water can be
replaced with chicken or beef stock if you wish.

Victor

Potage Parmentier
Leek and Potato Soup

3 large potatoes (about 1 pound; 500 g), peeled and quartered
2 leeks (about 6 ounces; 180 g), trimmed, well rinsed and cut into
julienne
3/4 cup (18.5 cl) crème fraîche or heavy cream
Salt and freshly ground black pepper
3 tablespoons chopped fresh tarragon or chervil, for garnish

1. Combine the potatoes, leeks, and 1 quart (1 l) of water in a large
saucepan. Bring to a boil over high heat. Season with salt and pepper.
Reduce heat and simmer gently until vegetables are meltingly soft, 35 to
40 minutes.

2. Purée the soup in a blender or food processor or pass through a food
mill. Return to the saucepan. Stir in the crème fraîche and cook over
low heat just until heated through. Adjust the seasoning and serve,
garnished with the fresh herb.

Yield: 6 to 8 servings