French leek and potato soup Recipe - Los Angeles Times

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 large leeks, white and light green parts only, cleaned and thinly sliced
• Salt
• 2 garlic cloves, minced
• 1 ½ pounds russet potatoes, peeled and diced
• 1 ½ quarts water
• 1 bay leaf
• Freshly ground pepper
• ¼ cup heavy cream or crème fraiche
• 2 to 3 tablespoons chopped fresh parsley or chives, for garnish