Potato and Leek Soup (Potage Parmentier)

Photo: J. Hermolin
This soup is simplicity itself to make and is the proverbial comfort food. It is delicious all by itself or can be used as a soup base adding a variety of ingredients (see Julia Child’s “Mastering the Art of French Cooking”, page 37).
1 lb peeled raw potatoes, cut into chunks
1 lb of thinly sliced leeks (wash carefully to remove all soil)
2 quarts water
1 Tb salt
Minced parsley or chives
Cook all ingredients until very tender.
Mash vegetables with a potato masher or pass through a food mill or a coarse sieve.
Avoid using a blender or food processor to avoid the mixture getting too pasty.