Potato Leek Soup

  • 1 tablespoon butter
  • 1/4 cup water
  • 8 large leeks, chopped (white part only)
  • 3 medium baking potatoes, peeled and thinly sliced
  • 5 cups chicken or vegetable stock

    Melt butter and water over low heat.
    Add leeks and cook, stirring until tender but not browned, about 20 minutes.
    Stir in potatoes and stock.
    Bring to a boil, reduce heat and simmer until potatoes are soft, about 30 minutes.
    Puree in a blender. Season with salt and white or black pepper.