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
- Melt the butter in a large soup pot and add the leeks. Sauté for about 3 minutes, then add the water (or stock) an diced potatoes. Cook over medium heat for about 50 – 60 minutes.
- 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.