slice the leeks, using just the white and pale green portions. Peel and
dice the potatoes.
2. Heat the butter or olive oil over medium heat. Sauté the leeks until they're nice and tender, about 10 minutes or so.
3. Add the potatoes and stock. Bring to a boil, then cover and simmer on medium-low heat for 30 minutes or so (until the potatoes are cooked).
4. Puree the soup, in batches if necessary, in a blender or food processor. When it's nice and smooth, return the soup to the pot, and simmer for another few minutes to re-heat. Add more liquid if it seems too thick. Season with salt and pepper, and serve with good, crusty bread.
butternut squash and cashew soup
mediterranean veggie stew