Leek & Potato Soup

This is a super easy, amazingly good soup recipe, adapted from one of my can't-live-without cookbooks: Saved by Soup (Judith Barrett). She calls it Lusty Leek & Potato Soup... I find the exact amount of leek can vary and it comes out great every time.

1 tablespoon olive oil

2 large leeks, white parts sliced thin (you can use more leeks if you like)

2 lb of waxy potatoes (like Yukon Gold) sliced thin.

1 quart of vegetable broth.

salt & pepper

Heat the oil and saute the leeks until they are soft, about 2-3 minutes. Add the potatoes and broth. Bring to a boil, then reduce heat to low and cover, simmering for about 30 minutes. The potatoes should be soft and break up when stirred. Just add salt and pepper to taste. Sometimes I sprinkle with fresh herbs (like thyme or chives) but it is good just plain.