Potage De La Concierge (Leek and Potato Soup)

This is a quick and rather rustic version for those of you who enjoy a bit more texture. I usually leave the potatoes unpeeled for greater ease and nutritional value, but you may peel them if you wish. Enjoy as is or garnish with a bit of creme fraiche.

• Ready In: 45 mins
• Serves: 3-4

Ingredients

• 3  tablespoons butter (unsalted if you are using a commercial bouillon)
• 2  large leeks, sliced (use both the white and the tender part of the green)
• 3  cups  chicken stock (or use broth or bouillon)
• 2  large potatoes, scrubbed and sliced (use the baking variety if possible)
•  salt and pepper

Directions

1. Melt the butter over low heat in a saucepan.
2. Add leeks and sauté until translucent, stirring occasionally.
3. Add remaining ingredients and simmer, covered, until potatoes are done.
4. Using a potato masher, mash the potatoes directly in the broth. Leave it chunky, this soup is not supposed to be smooth.
5. Enjoy!