adjust proportions for taste and the desired quantity
- 2 big leeks
- 2 or 3 medium-sized potatoes
- 2 big carrots
- Salt and pepper to taste
- Fresh or sour cream for garnish
Wash, peel and chop all the vegetables. Put them in a big cooking pan with water to cover. Bring to a boil, reduce the heat and let simmer until all the vegetables are soft, about a half hour. Put the soup through a blender (maybe a small quantity at a time). Salt and pepper to taste.
Serve hot, with a tablespoon of cream in each bowl. A little fresh chopped parsley on top is a nice touch too.
(Leeks, potatoes and carrots are the base, but other vegetables can be added: turnip, parsnip, kohl rabi, rutabaga, cabbage, onion, etc.)