Potato Leek Soup!I forgot to take photos of the process, so here are two from eating the leftovers the next day.
This is from the Joy of Cooking:
6 fist-sized russet potatoes, peeled and sliced
7-8 leeks (the white part and a tiny bit of the green), sliced in rounds
5 cups of broth
Sautee the leeks and onion for about 15 minutes until soft and translucent. Then add the potatoes and broth. Bring to a boil and simmer, covered, for about 15 minutes. Blend and serve with salt and pepper, and some Toffutti sour cream if you like!