Potato Leek Soup

Slice the leek lengthwise, and then chop them finely. Cook leeks in butter with salt and pepper in a medium sized sauce pan.

Cover pan, cook on low heat for 10 minutes. Do not burn, it can get bitter.

Cut the potatoes, small chunks.

Add that to the leeks, let it saute for a few minutes before you add the brother.

Bring to a low simmer and let it cook for 20 minutes.

Scoop about half of the soup mixture into a blender, puree and return to pan. (Note: if you don't like 'em chunks, puree the whole mixture.)

Add parsley, thyme, pepper salt. Cream is optional. I didn't add it and the soup was still creamy. But I assume it would be wower with cream.

I didn't add the hot sauce while it was simmering since I was making this for my son as well. But I added a dash of sriracha to my bowl.

Serve hot.

Slurp.