Makes 8 servings
3 c sliced leeks 3 c diced peeled potatoes 2 qts water 1 Tbsp salt 1/4 c heavy cream or 3 Tbsp butter, softened 2 Tbsp fresh minced chives or parsley 1. Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. 2. Mash vegetables with fork or put through food mill. 3. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
