Potage Parmentier

Description
Leek and Potato Soup. Serves 6.

Ingredients

 * 1 lb. potatoes, peeled and quartered
 * 2 leeks, rinsed and cut into julienne
 * ¾ cup heavy cream
 * salt and pepper to taste
 * 3 Tablespoons chopped chervil

Directions

 * 1) Combine potatoes, leeks and 1 liter water in a large pan.
 * 2) Bring to a boil.
 * 3) Season with salt and freshly ground pepper.
 * 4) Reduce heat and simmer gently for 35 minutes, or until vegetables are soft. Put the soup in blender and purée.
 * 5) Return to the pan and add the heavy cream.
 * 6) Cook over low heat. Adjust the seasonings and serve in bowls, garnished with the chopped chervil.