Creamy Leek And Potato Soup - cooking recipe

Ingredients

1 1/2 lbs small boiling potatoes, such as Red Bliss
2 leeks, white and tender green parts
3 tablespoons unsalted butter
1 1/2 quarts water
sea salt
1 tablespoon heavy cream
fresh flat leaf parsley, snipped with a scissor or chervil, leaves snipped with a scissor
fresh ground white pepper (to garnish)

Preparation

Peel, quarter, rinse, and drain the potatoes. Set aside.
Trim the leeks at the root. Split them lengthwise for easier cleaning.
Rinse well under cold running water, and then transfer to a bowl of cold water to soak for about 5 minutes.
When all the grit has settled to the bottom of the bowl. remove the leeks and dry thoroughly. Chop coarsely and set aside.
In a medium-size stockpot, melt 2 tablespoons of the butter over low heat.
Add the leeks and cook , stirring often, until tender but not browned, about 3 minutes.
Add the water. Salt the water and add the potatoes.
Cover and simmer gently for 35 minutes.
With a food processor, blender, or immersion mixer, process the soup until smooth.
Return the soup to the pot, increase the heat to high, and bring to a boil.
Skim any impurities that may rise to the surface.
Add the cream, and after a few seconds, add the remaining 1 tablespoon of butter.
To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs.
Serve immediately, allowing guests to season with pepper to taste.