Simple Leek and Potato Soup

Ingredients:

2 Tablespoons butter

3 Large Leeks

1 lb. boiling potatoes (red bliss or Yukon gold) peeled and cut in 1/2-inch pieces

3 cups chicken stock

Small bunch of fresh thyme

Salt and pepper, to taste.

A few tablespoons milk or cream (optional)

Method:

Remove the roots and dark green leaves from the leeks. Slice in half horizontally, then into 1/2-inch pieces. Soak in a bowl of cold water, swishing around to remove any grit. Drain, and repeat.

In a large saucepan or Dutch oven, melt the butter over medium heat. Stir in the leeks, and cover. Reduce heat to medium-low. Sweat for 5 to 10 minutes – until soft, but not browned.

Add chicken stock, potatoes, thyme and salt – I use about a teaspoon – and a little pepper. Bring it up to a simmer, cover, and cook for 20 to 30 minutes, until the potatoes are tender.

Take the soup off the heat. It can be eaten now, as a chunky, brothy soup, or you can mash it as much or as little as you like, for varying degrees of creaminess. Use a potato masher, a wand-blender, or get really fancy and drag out the food mill. Thin with a little milk or cream if desired.

Enjoy!