What you'll need:
A couple of potatoes: two or three mid-sized spuds.
About half a pound of tomatoes.
Two leeks.
Half a cup of heavy cream.
Some chicken stock or water.
Parsley.
Butter.
Salt and Pepper.
Just getting started. The leeks are in the pan.
Slice up the leeks, only use the white and very light green parts. Put them in a pan (or use a soup pot) with some butter. Cook until they've sweated and are soft. While they're cooking, chop the tomatoes. Add them to the mix and cook until they've rendered their juices.
Leeks and tomatoes in the soup pot. (I'm using pictures from two different tests of this recipe.)
Skin and dice the potatoes, add them to the pot and stir to mix; leave these on the heat for a few minutes and then cover with the stock or water. Bring to a boil, reduce the heat, cover and let simmer for about 25 minutes. Cut off the heat and let the soup cool. Blend the soup and then stir in 4 ounces of heavy cream. The consistency of the soup should be about equal to that of the cream when you're done. If it's thicker, OK, but if you want it thinner you can add some milk or water. Season with salt and pepper, sprinkle some chopped parsley over the soup and serve with crusty bread and a salad.
This goes well with a light red like a Cotes du Rhone.
