Potato Leek Soup

•    ½ tsp. salt
•    1 pound potatoes, peeled and cubed (about 3 cups)
•    1 pound leeks, thinly sliced (you can substitute onion)
•    ¼ cup chopped fresh parsley, optional
•    1 Tbsp. butter, optional

Bring 8 cups water to a boil in a stock pot.  Add salt, potatoes and leeks; cover and reduce heat.  Cook until potatoes are soft, about 30 minutes.  Set aside to cool slightly.  Transfer to a food processor or blender and purée.  Do not over-blend or potatoes will become sticky.  Return to pot, stir in parsley and butter, and reheat.  Six servings.
From:  From Asparagus to Zucchini: A Guide to Farm Fresh, Seasonal Produce