Potato Leek Soup

Here's what is for lunch at our house today. This is one of regular meals that everyone in the house will usually eat.

Ingredients:

3 large or 6 medium leeks (white parts only), finely sliced
2 pounds yellow potatoes, cleaned and dices into 1/2" cubes
7 cups water or broth (we usually use broth)
salt and freshly milled pepper, to taste
butter or olive oil for pan

Chop leeks and potatoes. Melt butter or heat oil in wide soup pot, add leeks and potatoes and cook over low heat, covered, for 10 minutes. Add your 7 cups of liquid (and if using water rather than broth, also add 1 1/2 teaspoons of salt) and bring to a boil. Lower the heat and simmer until potatoes are soft to the point of falling apart. Next, i either use my immersion blender for a few seconds in the entire pot, or put 1/3 to 1/2 of it in a food processor or blender to puree.

At this point, one of my kids likes chunks and the other doesn't.......so i set aside a chunk-free portion before returning the puree to the pot!

The original recipe suggests using milk or cream.......we like it without. It can also be served with a dollop of sour cream