Recipe: Bernard Clayton's Potato and Leek Soup

This one's very simple and pretty tasty. You've got leeks and potatoes in your bags this week so I thought I'd include this, though there are plenty of other great takes on this soup out there.

2 quarts water
2 tsp salt
I lb potatoes, peeled, quartered, and sliced
1 lb leeks, split, cleaned, finely sliced
3 tbspn unsalted butter
1 teaspoon finely chopped parsley or chives to garnish

Bring water to rapid boil in a large saucepan. Add salt, potatoes, leeks. Cover and cook at gentle boil until potatoes begin to fall apart, about 35 to 40 minutes. Crush into small pieces with spoon or fork against the side of saucepan. Remove from heat.

Add butter and pour into individual bowls. Garnish with parsley or chives.