The soup is very light however filled with interesting taste combinations. And despite almost 100% vegetable foundation, it is very hearty. You can exclude milk and cream, if you want or depending on your personal views.
Wash the onion (cut in half lengthwise and hold it under the running water for a while. Remember, the dirt often hides among the green leaves)Wash and peel 200 g of potatoes.
Cut potatoes into thin slices, put into a strainer and wash under the running water for a couple of minutes. And now some routine work with a knife: cut into thin slices all 750 g of leeks. Use a food processor if you have one ( and why did it occur to me only now?). Measure a 200 g of onion, peel it and slice into thin halfrings.Measure 1 l of vegetable broth into a small pot and put it to warm up on a small fire.
Melt 120 g of butter in a large stew pot or a saucepan.Add sliced potato and onion. Cook it for 10 minutes stirring from time to time. Add all sliced leek and cook stirring for another 5-7 minutes. When the leek becomes mild, shrinks, and there would be no smell of fresh leek - move on to the next step. Meanwhile, find a minute to make a bouquet garni. Take a few stalks of parsel, thyme, one stalk of rosemary and tie them up.
After that pour 100 ml of cream and 50 ml of milk. Cover the pot and cook for another 10 minutes.
Take out a garni bouquet and mash the soup. I recommend doing it with a high-power stationary blender in order to get a perfectly smooth creamy texture. You can also use a hand blender, but it’ll take a bit more time.