Ingredients:
4 leeks
1 ½ pounds russet potatoes
4 tablespoons butter
6 cups chicken broth
Salt to taste
Instructions:
To prepare the leeks; cut the tops off the leeks where the colors begins to turn from very light green to darker green. Cut off the root ends and discard along with the tops. Cut the leeks in half lengthwise. Leeks often have dirt lodged between the layers of the stalks. Separate the layers with your fingers and rinse under running water to remove all dirt. Put the leeks on the cutting board crosswise in ¼ inch pieces.
To prepare the potatoes: Peel and rinse the potatoes under cold tap water. Cut them in half lengthwise. Place the halves cut side down on the cutting board and slice crosswise into ¼ inch pieces.
Melt the 4 tablespoons butter in heavy bottom pot or Dutch oven over medium heat, stirring regularly. Tilt the pot from side to side so the butter covers the bottom. Add the leeks and potatoes and use large spoon to distribute the vegetables over the bottom of the pot.
Cook for about 5 minutes, stirring occasionally. If the leeks begin to brown, turn down the heat.
Add the broth and stir to mix leeks, potatoes and broth. Bring to a boil, then lower heat so the soup is simmering. Taste for salt and add a little if the soup tastes flat. Cover the pot and let soup simmer for 35 minutes. When the potatoes are soft, the soup is done.
You can mash the vegetables if you want the soup coarse, or put the soup through a blender or food processor if you like it completely smooth. Some people like it simply left in chunks. Put a pat of butter in each bowl and serve hot.
Yields about 3 quarts.
NOTES:
1) We can't remember where this recipe came from (it was an old, yellowed newspaper clipping, probably The San Jose Mercury News).
2) We've had this several times now and it's another keeper as I can't have dairy products which are in most potato leek soups...
