A classic potato leek soup, inspired by Simple Food for the Good Life by Helen Nearing (Chelsea Green, 1999).
Lively Leek Soup
- 3 tablespoons butter
- 6 leeks white and pale green parts only, well-washed and cut into 2-inch pieces
- 2 potatoes peeled and thinly sliced
- 4 cups water
- 1/4 cup fresh parsley chopped
In a medium soup pot, melt 2 tablespoons of the butter over low heat and add the leeks, cooking them gently until softened. Add the potatoes and water and simmer one hour.
Add the remaining 2 tablespoons butter and the parsley and serve immediately.