Recipe by Chef Jacquie
1 cup leeks (white part), cleaned well and sliced
1 ounce butter
1 cup Russet or Idaho potatoes, peeled and diced
3-1/2 cups chicken or vegetable stock
Salt and pepper, to taste
In a large covered soup pot, over low heat, sweat the leeks in butter for 5 minutes.
Add potatoes and stock, simmer, covered for 20 minutes until potatoes are soft.
With slotted spoon remove solids and place in food processor, puree, adding the broth or use a handheld puree device.
Season with salt and pepper.
Add toppings (optional): crispy bacon, shredded cheddar cheese or sliced scallions
Serve with sliced baguette.