- Trim leeks; clean them then cut into thin slices. Peel the potatoes and cut into cubes. Mince the parsley.
- Place potatoes, leeks and salt in a large saucepan. Pour 8 cups of water, cover partially and cook over medium heat for 45 minutes until vegetables are tender.
- Remove from heat then mash or process the vegetables and adjust seasoning.
- When about to serve, stir in the cream and garnish with parsley!