How to make
Cut off the white part of one large stalk of leek. Melt the butter in a pot and fry the leek for a few minutes.
Add the diced potatoes and continue to fry for another 5 minutes, while stirring constantly to prevent the potatoes from burning. Pour the milk, broth and season with black pepper and salt.
Cover the pot and boil, until the potatoes soften, or about 25 minutes. Remove the pot from the heat and puree the soup. Add the cream.
Pour some olive oil into a pan. Fry the baguette slices on both sides briefly. Sprinkle them with grated gruyere or parmesan.
Serve the French potato soup warm with the toasted slices of bread sprinkled with parsley.
