Potato Leek Soup

Note: I discovered this soup while visiting Ireland during my year abroad. I love potatoes and onions so this soup is right up my alley. I have to admit it's not the most beautiful meal, but it is delicious, easy, and cheap. I make it all the time in the fall and winter. It is hard to find the balance between potato and leek. It's easy to add too much potato. Really, you just need 1 1/4 pounds. Also, if you leave too much green stem on the leeks, your soup will end up green - still delicious!

3 tablespoons butter
6 medium leeks chopped
1 1/4 pounds (about 2) all-purpose potatoes, peeled and thinly sliced
6 cups chicken broth, vegetable stock, or water (I usually use half stock, half water)
salt and pepper to taste

Melt the butter in a soup pot over low heat. Add and cook the leeks, stirring, until tender but not browned, about 20 minutes.

Add the potatoes and stock/water. Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. Add salt and pepper to taste.

Thin, if necessary, with additional stock or water.

Serve it up with some good bread and a beer, preferably an Irish one.

From the Joy of Cooking.