Potato Leek Soup (No Milk Or Cream) - cooking recipe

Ingredients

2 large leeks, split lengthwise and sliced
1 tablespoon butter
1 1/2 cups water
1 cup chicken broth
1 lb potato, peeled and diced

Preparation

In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.