From Asparagus to Zucchini, a guide to farm fresh seasonal produce
½ tsp salt ¼ cup chopped fresh parsley, optional
1 lb. potatoes, peeled and cubed 1 TBSP butter
1 lb. leeks, cleaned, trimmed and thinly sliced
Bring 8 cups water to boil in a stockpot. Add salt, potatoes and leeks; cover and reduce heat, simmer until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a food processor or blender and puree. Do not over blend or potatoes will become sticky. Return to pot, stir in parsley and butter, and reheat.
Makes six servings.