French leek and potato soup Recipe - Los Angeles Times
My kitchen is definitely the kitchen of a working food professional — but it’s not a kitchen filled with the latest expensive gadgets. There are plenty of gadgets and tools, mind you, but among...
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Cooking tools:
- Food mill
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Whisk
- Serving bowl
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
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