A simple soup for all seasons. Not only the soup is very comforting, it can be eaten warm during the winter and chilled during de summer.
- Place potatoes, leeks, chicken broth, and water in a large heavy pot and cover. Bring to a boil over medium-high heat.
- Reduce heat and simmer 25-30 minutes or until vegetables are tender.
- Mash the vegetables in the saucepan with a potato masher until they are fairly smooth, without draining off the liquid.
- Add cream, butter, salt, and pepper and heat soup just below the boiling point. Do not boil, boliling will make the cream curdle.
- Pour the soup into bowls and sprinkle each serving with chives as decoration.
If the the vegetables do not mash easily, the soup has not cooked long enough. Let it simmer 10 to 15 minutes longer.
A potato masher produces a better texture than a blender or a liquidizer, but those can also be used.
Leftover soup will keep well in the refrigerator and it can be heated the next day, making sure it does not boil.
For a creamy and equally satisfying creamy onion and potato soup, substitute 3 leeks with 3 medium sized yellow onions, peeled and sliced thinly.