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Potato Leek Soup
Peel and cube about three or four russet potatoes, enough for roughly 5 cups.
Leeks come in a variety of sizes, so slice enough to make a heaping 2 1/2 cups. I slice up the white parts and into the pale green as long as it stays crisp, stopping when I hit the darker green, fibrous part. Wash well in cold water and drain.
Enough water to cover.
Salt & Pepper.
Toss the potatoes and leeks in a soup pot with a pinch of salt. Add enough water to cover and bring to a gentle simmer. Cook until the potatoes can be pierced easily with a knife, about 30 minutes, With a hand blender, or very carefully in batches in a food processor, or even with a potato masher and your own brute strength, blend until the mixture reaches the consistency you prefer. I like mine just a little chunky. Taste for salt and pepper and add accordingly.
Variations:
Sauté the leeks first in a little olive oil or butter. Serve with a dollop of creme fraiche.
Crisp three or four slices of bacon in a soup pot. Remove and let drain on some paper. In the remaining fat, sauté the leeks until wilted, then add the potatoes and water and proceed as above. You may need less salt due to the bacon. Serve hot with the bacon and some fresh thyme crumpled on top.
