Ingredients:
4 cups peeled sliced potatoes
3 cups sliced leeks
8 cups water
2 teaspoons salt
Directions:
Peel and slice potatoes.
Carefully wash the leeks to get all the grit out, then cut up the white part and a little bit of the pale green part. Discard the dark green part, or use to make vegetable stock.
Put all ingredients in a large pot and boil for 30 to 45 minutes or until tender.
Mash vegetables with a fork or blend in a blender, depending on the consistency you prefer.
The soup is a little pale, so you may want to garnish with chopped parsley or chives. Clayton recommends adding 3 tablespoons of unsalted butter, but I’ve never missed it. My grandmother also adds 2 teaspoons chicken bouillon, which gives it a good flavor.
Servings: Serve
Time preparation: 10 min.
Time total: 50 min.