Potato Leek Soup

Trim the dark green tops off the leeks. Chop up the white and light green parts of the leeks and place them in a bowl of water. This will allow any dirt to fall to the bottom; the leeks will float at the top. Remove the leeks to colander and set aside. Peel and chop the onion and potatoes.

Melt the butter in a large pot over medium-low heat. Add the onions and sauté for about 5 minutes until they have softened. Add the leeks and potatoes and allow them to sweat for another 5 minutes, stirring frequently. Add the water, the pepper, and salt and bring to a boil. Cook at a low boil for about 40 minutes, covered with a lid that is slightly askew. Once the potatoes are very tender, remove from the heat. Use an immersion blender to puree the soup. You can also transfer in batches to a food processor if you don’t have an immersion blender. If the soup is too thick for your liking, add a bit more hot water.

Stir in the cream and taste, add more salt as needed. Serve hot, garnished with a dollop of sour cream and a sprinkle of chopped green onion.

This soup reheats very well and makes excellent leftovers.

Adapted from The Pleasures of Cooking for One.