Wash leeks very good because dirt hides in the layers. Cut round of about ¾ of the leek, starting from the white bottom and then going up to the green stem. Chop. Put potatoes and leeks into pot and just cover with water. Add salt. Cook on high until it boils, then cover the pot partially and cook 20-30 minutes or until the vegetables are soft. Drain vegetables in colander (put pan under colander to catch the juices. Put vegetables in blender and puree. Put the pureed vegetables back in the pot with the juices. To make a richer soup, add half and half or cream. Salt and pepper to taste. Serve with crusty French bread. Bon Appétit!
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