I got this very simple recipe from my friends at CheaterChef.com. Every time I make it, I am always amazed at how flavorful it is even though it is made with water rather than broth or milk.
2 tablespoons butter
3 large leeks, light green and white part thinly sliced
2 large baking potatoes, peeled and chopped
About 2 teaspoons kosher salt
1-2 quarts water
Melt the butter in a large soup pot. Saute the leeks in the butter over medium heat until softened, about 5 minutes. Add the potatoes and water. Add 1 teaspoon of salt (adding more later, to taste). Simmer about 45 minutes to an hour, partially covered. Check the salt level before serving. Mash with a potato masher for a chunky soup or use an immersion blender and make it as smooth as you like. Makes 6 servings.
