Simple Leek And Potato Soup

• 1 part leeks (white and pale green parts only, rinsed if sandy and roughly chopped
• 1 part waxy potatoes, peeled and cut into 1 inch pieces
• 1 part liquid (chicken stock, vegetable stock, water)
• salt and pepper to taste
• cream to taste

1. The measurements for leeks, potatoes and liquid are all volume measurements so you can start with whatever you have the least of. For instance if you have one leek in your crisper, chop it up and measure and then add the same amount of potatoes and water.
2. add a little salt and pepper(1/4 teaspoon salt per quart of soup and a grind or two of pepper) to flavor while simmering
3. bring to a boil, turn the heat to low and simmer until potatoes are just done (15-20 minutes)
4. using an immersion blender or transfer to food processor, puree soup.rnAdjust salt and pepperrnAdd cream to taste (I usually add about 3 tablespoons per quart of soup)rnThe traditional garnish is chives, but on different occasions I also enjoy truffle oil, szechuan pepper or bacon

leeks, potatoes, liquid, salt, cream

Taken from food52.com/recipes/23971-simple-leek-and-potato-soup (may not work)