Potato and Leek Soup

I am addicted to soups. I have nicknamed this one, the French soup. The real name for it is potage parmentier, a classic in France. Some recipes call for onions, some omit milk, some add herbs, bacon bits or croutons on top. Some people like it chunky, some like it smooth. There is no right or wrong way to make this simple, hearty soup. This is my way, as I remember my grand-mother making it. Enjoy!

Make 4-6 servings

• 2 tablespoons butter = 30 g de beurre
• 3 leeks (white and light green only, split lengthwise, washed and thinly sliced) = 3 poireaux (seulement la partie blanche et vert clair, coupés en 2 dans le sens de la longueur, nettoyés et émincés)
• 1 lb russet potatoes, peeled and cut into small chunks = 450 g de pommes de terre, épluchées et coupées en dés
• 3 to 4 cups water = 750 ml à 1 l d'eau
• salt and white pepper = sel et poivre blanc
• 1/2 to 1 cup hot milk = 120 à 230 ml de lait chaud
• 2 tablespoons heavy cream (optional) = 2 cuillères à soupe de crème fleurette (facultatif)

In large pot, melt butter, add leeks and cook over low to medium heat for about 20 minutes. Add potatoes and 3 to 4 cups of water, depending on how thick you want the soup to be. Season with salt and pepper. Bring to a boil then reduce heat and simmer covered for 20 minutes. Mash potatoes in the pot. Add milk and if you wish, mix with immersion blender until smooth. Add heavy cream if using, stir and serve immediately.