Mom's leek and potato soup

Mom's recipe card

As the weather chilled, I wanted a comforting soup, and what could be better than Mom's creamy leek and potato soup? I still have her recipe card, and it warms my heart to use it. When I told the women in the family what I was making, they wanted the recipe too -- in her handwriting. So I copied the card and glued the recipe to fresh index cards, which I sealed with matte medium. They love having the recipe, and -- even more -- this dear memento of Mom, in her own script.

Mom's Leek and Potato Soup

3 to 4 cups peeled potatoes, sliced or diced
3 cups thinly sliced leeks, mostly white part
1 1/2 quarts homemade chicken broth (canned is OK)
1/3 cup heavy cream
2 to 3 T. soft butter
2 to 3 tsp. minced parsley

Simmer vegetables and broth together, partially covered, until vegetables are very tender. Mash the potatoes with a fork.  (I use an immersible blender.) Season with salt and pepper. Set aside, uncovered, until ready to serve.

Reheat to simmer just before serving, then add cream and butter. (You can skip cream and butter, but it will taste different.) Heat -- do not boil. Decorate with parsley.

*Before mashing vegetables, cook until you think it is the right consistency. If too liquid, cook it down before mashing.