Leeks are in season just in time for Autumn. This warming, hearty soup is perfect for these chillier days.

Ingredients
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
Salt to taste
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives

Method
1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 30-40 minutes.

2. Mash vegetables in the soup with a fork, or blend with a hand blender. Correct seasoning with salt.

3. Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.

Delicious!