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.
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