Bring potatoes, leeks and water to boil in a large stock pot. Simmer for 30 minutes or until the potatoes are fork tender.
2.
Remove vegetables from water with slotted spoon and save water. With a food mill or an emersion blender, puree vegetables. Return to water and season with salt and pepper. Whisk in cream if desired. Finish with parsley.
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By
Katie Ligon
