A cheese-free recipe

SIMPLE LEEK SOUP

2-3 tbsp unsalted butter

3 leeks (preferably organic)

2 potatoes, peeled and thinly sliced

water

some cream if desired

salt

1. Wash leeks well and slice/chop finely (green and white parts).
2. In a large soup pot, heat butter on low heat until it melts.
3. Add sliced leeks and toss with wooden spoon to coat with butter, then sprinkle with some salt.
4. Cover pot with lid, turn up heat to medium and let the leeks soften, stirring periodically and turning down heat and/or adding oil/butter if leeks are burning/sticking.
5. Once leeks seem soft enough, add potato slices to pot, then enough water to cover vegetables and then some.
6. Turn temperature up to medium-high and simmer covered (with lid slightly ajar) until potatoes are very soft.
7. Let soup cool, then puree in batches in blender, adding more water (and up to 1/4 cup of cream) if necessary to achieve desired consistency.
8. Return soup to pot and season with salt to taste (at least a couple teaspoons).

Makes about four litres of lovely pale-green soup, which stores well in fridge for 1-2 weeks or frozen for several months.

Notes: I used 3 tbsp of butter and a couple tbsp of cream but soup would obviously be healthier with olive oil and milk (or just water).

Credit: after a recipe in S.O.U.P.S.: Seattle's Own Undeniably Perfect Soups by Michael Congdon