This potato and leek soup we had the other day at our weekly meeting. A classic, with lots of comforting starch. We had it nice and hot, but it you were to make this during summer, you could have it cold, and it would be called vichyssoise.
1 white part of a leek
5 floury potatoes
enough vegetable stock to cover the vegetables in pan
1 dl cream
butter or oil for frying
salt and pepper
garnish with toasted sunflower seeds or nuts, fresh parsley or croutons.
Soften the chopped onion in butter or oil. Add cleaned and sliced leek and peeled potato in cubes. Fry gently for few minutes. Add enough stock to cover the vegetables, and simmer until potatoes are done. Liquidize, and if you want a really smooth soup, pour through a sieve. Add cream and reheat gently. Add salt and pepper to taste.
You can also have this chunky, without liquidizing. Then its best to use firm potatoes meant for boiling, and you can also omit the cream.
As the soup is not that lively in colour or texture, it's nice to decorate it a bit. The nuts, seeds and croutons add a lovely crunch, and herbs even more flavor.