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to use milk, add it at the end of the cooking, it will curdle if you add it now.) Stir in the salt and pepper, optional green of leek, and the potatoes. Bring to a boil, and simmer partially covered for about 40 minutes, until vegetables are thoroughly tender.
For a peasant type soup, mash the vegetables in the pan with a mixing fork or potato masher. For a smoother texture, put through medium blade of a food mill.
Soup base may be completed hours or even a day ahead to this point: when cool, cover and refrigerate; reheat to simmer before proceeding.
FINAL ENRICHMENTS.
To serve the soup as is, stir in milk if you are using it, bring to the simmer, and blend in as much of the cream as you wish. Taste carefully, adding more salt and pepper, as needed. Off heat, and by tablespoons if you wish, stir in the butter. Decorate each serving with a spoonful more cream, again if you wish to, and a sprinkling of herbs.
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