Serves 6 to 8 servings

- 3 to 4 cups (about 1 pound) peeled potatoes, sliced or diced

- 3 cups or 1 pound thinly sliced leeks, including the tender greens; or yellow onions

- 2 quarts water

- 1 tablespoon salt

- 4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter

- 2 to 3 tablespoons minced parsley or chives

1. In a 3-to 4-quart saucepan, simmer the potatoes and leeks, water and salt together, partially covered, for about 40 to 50 minutes or until the vegetables are tender.

2. Mash the vegetables with a fork, or pass the soup through a food mill. Reheat soup.

3. Remove pan from heat. Stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.

From "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck