Potato Leek Soup

This is one of my favorite comfort foods, because it's so simple to make and tastes so damn good. And now that I have a great bread book (see previous post) I can have homemade foccacia to go with it.

Recipe from How to Cook Everything Vegetarian, by Mark Bittman

2 Tbsp butter or olive oil
3 medium potatoes, peeled and cut into small cubes
3 leeks (white part only), sliced into thin rings
salt and pepper
1 quart stock

-Melt butter in a pot over medium heat. Add vegetables, sprinkle with salt and pepper. Cook for 2-3 minutes.
-Add stock, bring to boil then reduce to simmer and cook till vegetables are very tender (about 20 min).
-Use an immersion blender or pour into food processor and puree till smooth.