(Image from bbcgoodfoods.com)
Potato Leek Soup
- The white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
- 1 tablespoon unsalted butter
- 1 1/2 cups water
- 1 cup chicken broth
- 1 pound boiling, potatoes
- 2 tablespoons minced fresh parsley leaves
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the pureé into the remaining soup with the parsley, and season the soup with salt and pepper.
It was so easy, and so good. I can see adding some clams, bacon, celery & carrots & turning it into a chowder. In fact, I believe it's going on this week's menu right now.