Creamy French Leek Soup
This delicate tasting leek soup is of French origin. Since I discovered it, it has become one of my favorite soups, to enjoy in cold winter evenings.
Directions
Prepare the leeks by cutting off the base and the leaves
Remove 2 or 3 external layers of leaves from top to bottom
Cut the leeks into rings and wash them thoroughly
Heat the butter in a big pot and add the leek rings
Fry the leeks for 1-2 minutes, then add 5 cups of water and the stock cube
Peel the potatoes and cut them in small chops
Add them to the pot with the leeks and bring to boil
Let it boil for 1 hour stirring now and then and checking that the soup does not stick to the bottom of the pot
In the meantime, cut the bread slices into small cubes and roast them on a pan until crisp
After 1 hour of boiling, take the soup off the stove
With a ladle, remove most of the stock and put it in another bowl: this is to avoid the soup from being too liquid, though preserving the stock, if needed
Add the cream and blend the well with a hand-held mixer
Add some stock if the soup is too dense.
Add some salt if necessary
Add minced parsley
Serve the soup with the crisp bread (croutons)
