This is a super forgiving recipe that always works and can use up anything lurking in the back of the fridge, or veggie drawer.
- 3 medium leeks (white part), rinsed and chopped
- 3 or 4 potatoes, chopped
- Butter or olive oil to saute the vegetables
- One quart of vegetable or chicken stock, or water
- Milk or cream
- Salt, pepper and any herbs you like
Saute leeks and potatoes in oil until the leeks get soft. Add broth or water and cook until the potatoes are done, about 20 minutes. When the potatoes are done you can add some milk or cream to thin the soup to the consistency you like. Blend the soup with an immersion blender or in batches in the blender. I like to leave my soup a little chunky. I added some roasted chilies and some cheese to my soup this time. With the leftovers I might add some more diced vegetables like carrot and I think I have a kohlrabi leftover from last week that might find its way into the soup.