Easy Creamy No-Cream Potato Leek Soup - cooking recipe

Ingredients

1 1/3 lbs potatoes (2-3 large potatoes)
2 leeks
2 1/2 tablespoons butter
salt and pepper

Preparation

Bring 7 cups of water with 1/2 tsp. salt to a boil.
Meanwhile, peel the potatoes and cut into slices about 1/4 inch thick.
Wash leeks carefully, and chop into medium sized pieces.
When water is boiling, add potatoes and leeks.
Turn down heat and simmer, covered for 30 minutes.
Reserving 2 to 3 cups of the cooking water, put the remaining contents of the pot into a blender or food processor.
Puree until smooth.
Add butter and blend until smooth.
Return soup to pot and bring to a boil.
Add reserved cooking water until soup reaches desired consistency (I like to leave it thick).
Season to taste with salt and pepper and serve.
Reheats very well.