& Potato Soup (Rich & Creamy)
Vegetarian Stock Cubes
1 Tablespoon Butter
1 cup of Single or Whipping Cream
Garlic, crushed (to taste)
French Wholegrain Mustard or Horseradish
Fresh or Dried Herbs
Salt & Pepper
White Wine (Dry, about 1/2 cup - optional)
In a large saucepan,
simmer the potatoes and stock with sufficient water to cover until
the potatoes start to fall apart.
Slice the leeks
finely and saute in a frying pan with the garlic in butter until
they're translucent. Add to the potatoes & stock. Add wine and
seasonings to taste, then puree.
then stir in the cream just before serving. If it's too thick (like
baby-food) add a little boiling water. Garnish with fresh herbs.
Note: You can
serve this chilled as Vichysoisse, or serve hot with bread as a
hearty meal. This version is richer and more decadent than the other
"easy" one, far less healthy but closer to the traditional