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Peel the potatoes and chop them into cubes. This
can be done while the leeks are being fried.Add
all the remaining ingredients to the pan with the
exception of the milk / cream. Bring the soup to
the boil and then let it simmer (just barely
boiling) for the remaining cooking time.
If you want the potato to stay chunky, cook for 15
to 17 minutes until the potato is soft. If you
want to mash the potatoes, cook for about 20
minutes.If you prefer the potatoes not to be
chunky (the most popular way), simply use a masher
to break down the potatoes in the pan.
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Just before serving, pour the milk / cream into
the soup and stir well. If you plan to freeze some
of the soup, don't add the milk / cream to the
pan, instead add three tablespoons of milk / cream
to each soup bowl.If you have parsley sprigs, be a
show off and add a sprig to each bowl!
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