Leek and Potato Soup (Potage Parmentier)
10 yellow Finn potatoes, peeled and sliced or diced
4-6 tablespoons milk or cream (optional)
1 bunch leeks, trimmed, cleaned, then thinly sliced
2-3 tablespoons minced parsley or chives for garnish, also optional)
Salt and pepper
Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 30-40 minutes. Mash vegetables in the soup with a fork, or pass the soup through a food mill or ricer. Correct seasoning with salt and pepper. Off heat, just before serving, stir in the milk or cream by spoonfuls. Sprinkle servings with the minced herbs.