potato leek soup

based on the recipe in The All New All Purpose Joy of Cooking (1997)

about 8 cups

In a soup pot:

3 tablespoons butter

6 large leeks (white parts only), cleaned thoroughly and chopped

Stir and cook until tender (but not browned), about 20 minutes.

Stir in:

4 medium baking potatoes, peeled and thinly sliced

5 cups (or one 32 ounce box) chicken stock

Boil then simmer until potatoes are soft, about 20 minutes.

Puree until smooth. Can push through a sieve for extra smoothness.

Add:

salt to taste

0.25 teaspoon ground white or black pepper

additional chicken stock to thin soup as desired.

To make vichyssoise, can add 0.5-1 cup heavy cream

Garnish with snipped fresh chives or parsley.