600g leeks, white parts only, thinly sliced
250g floury potatoes, peeled and cut into chunks
1.5 litres of chicken stock
Melt the butter in a heavy pan and cook the leeks, covered, for 15-20 minutes, until they are soft but not browned.
Add the potato chunks and cook over a low heat, uncovered for a few minutes.
Stir in the stock with salt and pepper to taste. Bring to the boil, then reduce the heat and partly cover the pan. Simmer for about 15 minutes, or until the potatoes are soft.
Cool, then process the soup until smooth in a blender. Sieve the soup into a bowl. Taste and adjust the seasoning and add a little water if the consistency of the soup seems too thick.
One of my favourite French soups and one that I make on a regular basis. I think this is supposed to be a cold soup; I am just a bit apprehensive about having it that way…