Potato Leek and Other Veggie Soup
3 tablespoons butter
3 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped
2 russet potatoes, peeled and cut into small chunks
2 medium carrots, chopped
2 stalks celery, chopped
1 medium onion, diced
1 quart low-sodium chicken stock
2 cups water
1 cup heavy cream
Salt and freshly ground black pepper
In a large saucepan over medium-high heat, melt the butter and saute the leeks, carrots, celery and onion until soft, about 6 minutes.
Add the potatoes, water and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes.
If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining.
Add heavy cream and salt and pepper to taste.