Leek and potato soup

You won’t miss the cream usually found in this silky-smooth soup. This four-ingredient recipe gets its wonderful texture from pureeing the tender leeks and potatoes mixture. You can process it until smooth or leave it more chunky. You can also served it chilled. Leeks grow in sandy soil which can easily find its way into the leek’s many layers, so it’s important to clean them thoroughly. Don’t discard the green tops: Save them to toss into broths for a subtle flavor. To trim a leek, cut off the dark green leaves and halve lengthwise. Fan the leaves open under cold running water to rinse off any residual dirt. Lay them flat on a board, trim the root ends, and slice as desired.