Potage Bonne Femme (potato Leek Soup)

Yield: 6 servings. Bring water to a boil in a stockpot. Add salt, potatoes and leeks, cover and reduce heat. Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a food processor and puree. Do not overprocess, as potatoes will become sticky. Reheat if necessary, and stir in parsley and butter to serve. Variation: Use any combination of carrots, string beans, cauliflower, or broccoli. Or add one packed cup of watercress leaves just before pureeing soup. Swirl in a little evaporated milk or heavy cream for a richer texture.