Potato Leek Soup
Here is a reliable standby soup from Epicurious.com. (If you’ve got the leeks from last week, the two are easily equivalent to the 3 listed in this recipe.)
3 tablespoons butter
2-3 large leeks (white and pale green parts only) halved lengthwise, thinly sliced (about 4 ½ cups)
2 large russet potatoes (about 18 ounces) peeled and diced
4 ½ cups chicken stock
2 tablespoons chopped fresh chives
Melt butter in heavy large saucepan over medium heat. Add leeks. Stir to coat with butter. Cover saucepan and cook until leeks are tender, stirring often, about 10 minutes. You may need to add a small amount of broth to ensure they don’t brown or stick to the pan. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 more minutes. Add remaining broth.
Bring to a boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes.
Purée soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.