Leek And Potato Soup - cooking recipe

Ingredients

2 large leeks
1 lb. medium potatoes
4 Tbsp. butter
1 c. finely chopped onions
3 c. fresh or canned chicken stock
2 c. water
1 bay leaf
salt
freshly ground pepper to taste

Preparation

Leeks have a great deal of sand between the leaves and must be carefully cleaned.
Trim off root end and cut off and discard the long green stems.
Split leeks lengthwise from the stem end, then turn and split them one more time.
Rinse well.
Separate leaves under cold running water, then chop into 1/4-inch pieces.
Peel potatoes and cut into 1/4-inch cubes (about 2 c.).
Melt 2 tablespoons of butter in a saucepan; add onions and chopped leeks. Cook over medium heat, stirring until wilted.
Do not brown. Add potatoes, chicken broth, water, bay leaf, salt and pepper.
Simmer until potatoes are tender, about 30 minutes.
Remove from heat. Remove bay leaf, add remaining butter and stir.
Adjust seasonings and serve piping hot with croutons.