Makes 2 quarts: 4-6 servings-
The Art of Simple Food – Alice Waters
Trim off the root and the tough upper greens from: 2 pounds of leeks
Cut the trimmed leeks in half lengthwise and slice thin.  Rinse in a bowl of cold water.  Lift the leeks out of the water to drain.
Melt over medium heat in a heavy bottomed pot:
3 tablespoons butter
Add the leeks along with:
2 thyme springs
1 bay leaf
Cook until soft, about 10 minutes.
Add: 1 pound yellow potatoes, peeled, halved or quartered, and sliced
Cook the potatoes for 4 minutes, then add: 6 cups of water
Bring to a boil and turn down to a simmer.  Cook until the vegetables are tender, but not falling apart, about 30 minutes.  
When done stir in: 1/3 cup creme fraiche or heavy cream
Do not boil one the cream is added.  Check the seasoning and adjust to taste.  Remove the bay leaf and thyme before serving.
-Garnish with fresh-ground black pepper and some fresh chives.
-For a heartier soup, use broth instead of water
-Remove the bay leaf and herb sprigs and puree the soup before stirring in the cream.
-Omit the cream, puree the soup before serving, and garnish with a pat of parsley butter.
-Chop up cooking greens, such as Bok Choi, and add once the potatoes are cooked.

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