Potato Leek Soup 2

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.