More commonly known amongst us Yankees as Potato and Leek soup. This is typically a French soup. Perhaps because in this recipe it calls for leeks and creme fraiche. I was too lazy to make my own, so I just used sour cream. The taste of this soup is similar to eating a baked potato with sour cream and chives on top. Really rich and good for a vegetarian meal when served with salad and, what else.....French bread! This recipe calls for Yukon Gold potatoes. I suppose it would add a nice buttery flavor to the soup. Unfortunately, they don't carry Yukon Golds at the commissary, so I am forced to use ordinary white potatoes. Don't be disheartened....in most cases the soup is usually made with the plain whites.
2 lbs. Yukon Gold potatoes
2 large leeks, about 1 1/4 lbs.
1 cup creme fraiche (or sour cream)
Peel potatoes and cut them into large chunks. Remove roots from leaks adn discard. Trim dark green parts of leeks and set aside. Chop white and lieghter green parts, then rincse thoroughly.
Place potatoes and chopped leeks in a medium pot with 5 cups water and 1 tsp. salt. Bring to a rapid boil. Lower heat and cover pot. Simmer until vegetables are very soft, about 40 minutes.
Puree soup in bowl of a food processor or blender in several batches. Process until very, very smooth. Return soup to pot and whisk in creme fraiche. Add salt and freshly ground pepper to taste.
Mince green parts of the leeks and garnish bowls of soup.
The book says it serves 6.....I say 4 -5 if it's for a main course.