Potage Parmentier

Method

1. 1 Slice the white part of the leek into thin rings, then rinse thoroughly several times to remove any dirt.
2. 2 Simmer the leeks with unsalted butter over low heat for 10 minutes, making sure they don't discolor.
3. 3 Add the diced potatoes, pour in enough water to cover them, and season with salt.
4. 4 Bring to a boil, then reduce heat and simmer for 25 minutes until the potatoes are tender.
5. 5 Blend until smooth, add fresh cream and stir well, season with salt and pepper.
6. 6 Scoop into a bowl, sprinkle with chopped parsley, and serve hot.

With an appliance

• Oven 48 min

  Replace step 4: place the potatoes in a covered pot and set to the middle rack of the oven at 170 degrees for 28 minutes; about 3 minutes longer than on the stovetop, but the potatoes will cook evenly, won't burn, and don't need stirring. Add the cream after blending.