Potato Leek Soup
3 - 4 medium leeks, cleaned and thinly sliced
1 - 2 pounds baking potatoes, such as Russet or Kennebec, roughly chopped
6 cups water
Kosher salt to taste, about a tablespoon
1/2 cup heavy cream
In a large, heavy saucepan, bring the leeks, potatoes, water, and salt to a boil. Reduce heat to low and simmer until vegetables are tender, about 30 - 40 minutes. Taste and adjust salt level if needed, then puree using either an immersion blender or (carefully) in a food processor or blender in batches. Whisk in the cream and serve warm, reheating on the stove if necessary. Optional: garnish with a dollop of creme fraiche and a sprinkling of fresh parsley.
