This is the first recipe I ever developed. I used to make it often in my poor college student days.
- 1 large potato per serving (so if you want to serve two people, use two potatoes, or if you are going to plan for leftovers use 4 or 6 potatoes). You can use baking potatoes, but yukon golds are super yummy.
- an equal volume of leeks
- chicken stock to cover
- Sea salt
- Sour cream (about one cup)
- Chop the potatoes into 1 inch chunks. I leave the peels on; I like the texture and extra fiber and vitamins.
- Cut the bottom (with the hairy roots) off of your leeks. Slice the leeks into one inch pieces. As you slice each piece make sure that there is no dirt in the inside rings. You can use all the way up into the green part of the stem. You want to end up with the same amount of chopped leeks and potatoes.
- Put the leeks and potatoes into a pan. Cover with chicken stock or plain water. The stock will give it a richer flavor but it’s still really good with water.
- Bring to a boil and simmer until a fork inserted into a potato chunk makes it fall apart easily, probably fifteen to 20 minutes.
- Scoop the potatoes and leeks into your blender. Add as much of the liquid as will fit and blend easily. Blend until smooth. Blend in salt, pepper and sour cream until it tastes super yummy. I usually use about half a container of sour cream.