Leek and Potato Soup. Serves 6.



  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.