Golden Potato Leek Soup

• 4 large leeks
• 1 1/4 pounds yukon gold potatoes
• 4 cups chicken stock (may sub broth or water)
• 2 cups water
• 2 tablespoons butter (or olive oil if making vegan soup)
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• pinch red pepper flakes

1. In large pot, melt butter. Add sliced leeks and salt and cook on medium, stirring frequently, until transparent and wilted; do not brown or overcook the leeks.
2. Add stock, water, potatoes, and thyme to pot and increase heat to bring to a soft boil. Cover and simmer for roughly half an hour, or until potatoes are soft and break easily with a fork.
3. Remove from heat and stir in red and black pepper.
4. If you have an immersion blender, use it here to puree the soup. If you do not have an immersion blender, most of this soup will fit in your blender, and what doesn't fit can be mixed in with the pureed soup for a most pleasing texture. If using the blender technique, pulse until sufficiently pureed, then pour back into pot and stir to blend the pureed soup with the chunky bits.
5. Serve immediately, or rest soup on low and serve within an hour or so. Leftover soup can be kept, covered tightly and refrigerated, for up to a week.rnrnfind more photos and more detail here: http://craftyfork.com/2012/01/29/golden-potato-leek-soup/

leeks, gold potatoes, chicken stock, water, butter, salt, thyme, black pepper, red pepper

Taken from food52.com/recipes/15921-golden-potato-leek-soup (may not work)