Potato Leek Soup

Very few things rival a good, hot soup on an autumn afternoon. This one uses fresh leeks and potatoes and can be modified with any number of different herbs or additions.

Two of my favorites are to add fresh tarragon or roasted garlic (or both).

Ingredients:
3 tablespoons unsalted butter
3 cups sliced leeks, white and light green parts
1 teaspoon minced garlic
6 cups chicken stock
1 1/2 pounds boiling potatoes, peeled and quartered
Salt and white pepper
1/3 cup chopped fresh parsley

Directions:
In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.

Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley.