Potato Leek Soup
3 TB butter
6 Medium leeks, rinsed and chopped
1 1/4 lb potatoes, peeled and thinly sliced
6 cups broth (any kind, I like mushroom)
Melt the butter on low heat
Add the leeks and cook, stirring, until tender but not browned. About 20 minutes.
Stir in the potatoes and stock.
Bring to a boil, reduce heat, and simmer until the potatoes are soft. About 30 minutes.
Puree until smooth.
Pairs Well With
From Joy of Cooking 2006