You'll need:
1 1/2 cup cleaned and sliced leeks
1 1/2 cup peeled and roughly chopped potato, I used Yukon Golds
3 cups water
3/4 tsp salt
4 tbs heavy cream
goat cheese crumbles and baguette to serve!
Note: leeks can be tricky to clean, as they always end up filed with sand. To properly clean a leek, halve it lengthwise, then quarter it. Separate the layers and run water over them. Now you can slice them without any sand! And that is the hardest part of this recipe. Seriously. Take your leeks and potato pieces and cover them with the water. Add the salt. Simmer over a low heat for about 30 minutes, covered partially, until vegetables are tender. After you check the seasoning, you can eat it now as is! Super easy. I wanted to up the flavor a bit (plus, one of my best friends is an immersion blender), so I blended it up into a puree, then I added a bit of heavy cream, reheated it to a simmer, and served with a few goat cheese crumbles and a demi-baguette. Delicious!
I think if you used a vegetable stock or chicken stock it would add more flavor, but there is no need! The beauty of this recipe is how everything comes together in such a light, flavorful way. Enjoy!