Heat a soup pot over medium heat. Melt the butter and then add the leeks and
salt. Sauté until the leeks are tender (but not brown) and then sprinkle the
leeks with the flour. Cook for another minute to get rid of the raw flour
taste. Add the water and potatoes to the pot. Bring to a boil. Lower the
heat and simmer, partially covered, for 40 minutes until the vegetables are
tender.
For a rustic soup, leave the vegetables as is or mash with a fork or potato
masher.
For a more refined soup, scoop the potatoes and any large pieces of leek
into a food processor with a little of the soup broth. Pulse until smooth
and return the vegetables to the pot.
Add the cream just before serving. Garnish each bowl with chives.
|
