Potato and Leek Soup

Serves 4

Ingredients:

• 3 large baking potatoes, peeled and diced

• The white and pale green parts of 2 leeks: trimmed, washed, and chopped

• 1 qt chicken or veggie stock

• 2 tbsp butter

• Salt and pepper to taste

Procedure:

• In a large, heavy-bottomed pot over medium heat, melt the butter.

• Add chopped leeks and "sweat" for ten minutes, stirring often, until softened.

• Add potatoes, broth, salt and pepper. Bring to a boil.

• Reduce heat to low and simmer, uncovered, for about twenty minutes, until potatoes are tender.

• Blend in a food processor or with an immersion blender. (Blenders are discouraged for potatoes: they turn gummy.)

• Return blended soup to pot and season to taste.

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