Potato and Leek Soup

• the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
• 1 tablespoon unsalted butter
• 1 1/2 cups water
• 1 cup chicken broth
• 1 pound boiling, potatoes
• 2 tablespoons minced fresh parsley leaves

1. In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned.
2. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender.
3. In a blender puree 1 cup of the soup, stir the pure into the remaining soup with the parsley, and season the soup with salt and pepper.

leeks, unsalted butter, water, chicken broth, boiling, parsley

Taken from www.epicurious.com/recipes/food/views/potato-and-leek-soup-11599 (may not work)