Potato Leek Soup

This soup is simple and delicious! We got the recipe from Mark Bittman’s excellent cookbook: How to Cook Everything.

Ingredients

• 2 T butter or extra virgin olive oil
• 3 medium potatoes
• 3 leeks
• Salt and pepper to taste
• 4 cups chicken, beef or vegetable stock (or water)
• 1 cup of half and half or whole milk

Directions

1. Melt the butter or heat up the oil in a large pot.
2. Add the vegetables. Sprinkle with salt and pepper. Cook, stirring, until starting to soften, 2-3 minutes.
3. Add the stock and adjust the heat so the soup gently bubbles. Cook until the vegetables are very tender, about 20 minutes.
4. Puree in a blender or with an immersion blender.
5. Stir in half and half or milk and reheat gently.