Leek and Potato Soup

Our Riverford organic veggie box was full of leeks this week and I had lots of potatoes  leftover from last week.  I don't know why, but I never really cook with potatoes.  I like eating them, but I guess I always feel like they're not healthy.  But the potatoes have been accumulating so I desperately needed to get rid of them.

I found this simple recipe in Deborah Madison's book, Vegetarian Cooking for Everyone.  Gawd, I feel like her PR rep.  Have I made anything not from this book lately?  Well, I really like it!  It's just chock full of simple recipes without a bunch of pretentious ingredients.

This soup is very simple, and clean, but hearty enough for a good winter meal.

Ingredients

• 3 large or 6 medium leeks, white parts only, finely chopped
• 1.5 pounds potatoes
• 2 tablespoons butter
• 7 cups of water
• salt

Chop your leeks and set them in a bowl of water.  Meanwhile, quarter your potatoes lengthwise and thinly slice them.  

In a large (really large - we didn't have one big enough so I had to use two) pot melt the butter and then add the leeks and potatoes, cooking covered over low heat for about 10 minutes.  Add 7 cups of water and 1.5 tsp salt to the pot and bring to a boil.  Lower the heat and simmer until the potatoes are falling apart, about half an hour.  Use a potato masher to break the potatoes apart and give the soup a thicker texture.  

I added a spoonful of capers just for a little extra bite and served with fresh whole wheat bread.  Enjoy!