Julia Child's Creamy Potato and Leek Soup

Ingredients:

• 3 cups chopped leeks, white and tender green parts only
• 3 cups peeled and coarsely chopped potatoes, such as Russet Burbank
• 6 tbsp of water
• 1.5 tsp salt
• 0.5 cups heavy cream
• 0.5 cups crème fraîche or sour cream
• 1/3 cup chopped chives or parsley

Preparation:

1. In a large, heavy-bottomed saucepan, combine the leeks, potatoes, water, and salt and bring to a boil over high heat. Partially cover, reduce heat, and simmer for 20-30 minutes, until the vegetables are tender. Season with salt and pepper to taste and puree the soup with an immersion blender or in batches in a food processor.
2. Stir in the cream and reheat before serving. Top each serving with a spoonful of crème fraîche and a sprinkle of fresh chives.