Ingredients
1 tablespoon butter/vegetable oil
1 onion, chopped
1 leek, sliced
2-3 cups water
3 bigger potatoes (peeled, cut into 1-inch pieces)
1 cup cream (half½)
Salt, pepper, parsley
Preparation
Melt butter in the medium-size pot over medium heat. Add onion; sauté until glassy. Add leeks stir until soft but not yet brown, about 5 minutes. Add 2 cups water and potato. Season with salt and parsley as desired. Simmer until potato is tender, about 15 minutes. Add more water if needed. Transfer potato and leeks to blender, blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Season with salt and pepper. Decorate with parsley.
