An oldie, but a goodie. Serve hot or cold, and add a protein-rich side (beans, quinoa, or even something like this) to round out the meal.
- 2 cups finely diced raw potatoes
- 4 tablespoons butter
- 6 leeks, cleaned and cut into 1 inch pieces
- 3 cups vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon freshy ground black pepper
- a dash of nutmeg
- 1½ cups heavy cream
Cover the potatoes in salted water and simmer until just tender.
Melt the butter in a skillet and cook the leeks gently for a few minutes. Add the stock and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and season to taste with salt, pepper and nutmeg. Put this mixture in the blender, half at a time, cover with a towel and blend until smooth. Serve hot, or chill. When ready to serve, stir in cream.