Potato Leek Soup

Recipe courtesy of Cathy Lowe the Food Network

3 tablespoons butter or extra virgin olive oil  
3 cups leeks, sliced and washed (use the white and light green parts only)
4 cups potatoes, peeled and diced
Salt and pepper
8 cups water or vegetable broth
2 cups heavy cream  (or if you are like me and prefer it a little lighter, use more broth, & less cream; you can also use half & half or whole milk)

Preparation:

In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.

Sweet!