• knife
• heavy saucepan with cover
• wooden spoon
• blender or food processor (optional)

• 2 T butter
• ¾ pound leeks, washed and sliced (white and light green parts)
• 1½ pounds potatoes, sliced or diced (peeling optional)
• 2 c vegetable stock or water
• 2 c milk
• 1 t salt
• black pepper
• ½ T parsley, chopped

Add the potatoes and stock, bring to a boil, lower heat, partially cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn’t enough liquid, add more stock, water, or milk,* ½ c at a time.

Stir in 2 c milk, salt, and pepper and simmer for 10 minutes. 

You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother, heavier soup.

Garnish with additional pepper and parsley and serve.

Also see my recipe for plain old potato soup.