6leekswhite and pale green parts only, well-washed and cut into 2-inch pieces
2potatoespeeled and thinly sliced
4cupswater
1/4cupfresh parsleychopped
Instructions
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.