Leek & Potato Soup

2 leeks (white and pale green parts only) cut in half lengthwise, then thinly sliced
3-4 potatoes peeled, cut in half then sliced
1 Tablespoon butter
4 cups or so of chicken broth or water or a combination (home made broth is best, of course)
Salt & pepper to taste

Note: To clean the leeks, place the chopped leeks in a bowl of water and swish around until the leeks are clean. Lift the leeks out carefully, leaving the grit in the bottom of the bowl.

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften, stirring often, about 5 minutes. Add liquid. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 20 minutes.

Puree soup in batches in processor until smooth or use an immersion blender directly in the pot. Thin with additional broth, water or milk if soup is too thick. This soup can be very smooth or chunky as you prefer. Season with a good amount of salt and a little pepper. Top with a swirl of creme fraiche or sour cream if you desire.


-Recipe courtesy of Amy Sherman