Leek and Potato (or Cauliflower) Soup
2 T butter
3-4 leeks, cleaned like Cassie described, and sliced thin
3 medium potatoes, diced, OR one whole cauliflower broken into florets
2 ½ c chicken or vegetable stock
½ c cream, optional
plenty of salt and pepper
fresh herb of choice
1Heat the butter in a soup pot and add the leeks. Saute over low heat until the leeks are very tender – give it 15 minutes or so.
2 Add the potato and stock. Bring to a boil and simmer for another 15 minutes or until the potato (or 10 min for cauliflower) is soft.
3 Blend the soup with cream, and salt and pepper to taste.
4 Garnish with chopped herbs.
5 This soup is simple and classic- but feel free to add seasonings of your choice.