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POTAGE PARMENTIER (Leek And Potato Soup) 3 to 4-qt. saucepan 3 to 4 c. (1 lb.) peeled potatoes, sliced or diced 2 qt. water 1 Tbsp. salt 3 c. or 1 lb. thinly sliced leeks (including the tender green) 4 to 6 Tbsp. whipping cream 2 to 3 Tbsp. softened butter Simmer the vegetables, water and salt together, partial- ly covered, for 40 to 50 minutes, until the vegetables are tender. Pass the soup through a food mill. Correct seasoning. Set aside, uncovered, until just before serving, then reheat to the simmer. Off heat, just before serving, stir in the cream and butter. Pour in a tureen or soup cups and decorate with the parsley. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!