-3 tablespoons butter
-3 leeks, white and light-to-medium green parts, halved lengthwise, sliced into thin half moons, and washed well in a colander
-1 1/2 pounds potatoes (I used Yukon golds), peeled and diced into 1/2-inch cubes
-4 cups broth, water, or a mix of broth and water
-1/2 cup milk (I used heavy cream)
Melt the butter in a soup pot over medium-low heat, add the leeks, and stir them as they begin to cook. Ideally they’ll have some water still clinging to them: they’ll kind of steam and sauté simultaneously, and you can cover the pot to let them get tender (around 10 minutes), stirring occasionally while you prep the potatoes. Now add the potatoes, the broth or water, and some amount of salt (depending on how salty the broth is). Bring the soup to a boil, then reduce the heat and simmer, covered, for half an hour until the potatoes are very tender.
Puree some or all of the soup, using an immersion blender or a regular blender. Stir in the milk or cream and taste the soup for salt. Enjoy!
❤ Kate Sherwin