Leek and Potato Soup

From Twelve Months of Monastery Soups, by Brother Victor-Antione d’Avila-Latourrette


4 Tablespoons butter

8 leeks, cut into small round slices

5 large potatoes, peeled and diced

8 cups water or stock (I like beef stock)

Salt and pepper to taste

Chervil or parsley



  1.  Melt the butter in a large soup pot and add the leeks.  Saut√© for about 3 minutes, then add the water (or stock) an diced potatoes.  Cook over medium heat for about 50 – 60 minutes.
  2. Add salt and pepper and mash the potatoes in the soup pot.  Stir the soup well.  As you dish out the serving, sprinkle a bit of minced parsley on top.  Serve the soup hot.