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73 Ingredients •2 tbsp olive oil •6 large leeks, washed and sliced •4-5 medium potatoes (unpeeled), scrubbed and diced •8 cups water •Salt and pepper Potato leek soup To assure a grit-free soup experience, it’s imperative that you give your leeks a thorough wash. Begin by filling a big bowl with luke- warm water. Set it in the sink so you can splash around without making a mess, and then take your knife and start undressing the leeks. Slice off the stalks and roots so you’re only left with the straight white neck, then slice each one of these lengthwise and carefully pull the layers apart. Toss ‘em in the bowl. Once they’re all in, roll up your sleeves and vigorously wiggle everything around, plunging and scrubbing, checking for chunks of dirt and any other unpleasant bits. Let them hang out in the water for a minute to let the junk sink to the bottom, then pull out the leeks and slice ‘em up. Voila! Save a few of the prettiest ones for garnish. Using your biggest pot, warm the olive oil over a medium flame. Add the leeks and a pinch of salt. Cook until the leeks are soft and falling apart, about six or seven minutes, then add the potatoes, water and a teeny bit more salt. Crank up the heat and bring the soup to a full rolling boil, then stir once, cover the pot and lower the heat. Simmer for about 15 minutes or until the potatoes are easily smooshed against the side of the pot. Finally, working in batches, puree the soup in your blender. You don’t have to buzz away all the chunks if you don’t want to — it’s your dinner, so you make the call. Once you’ve achieved your de- sired consistency, season the soup liberally with salt and pepper, then serve, garnished with extra leeks, alongside some toasted bread.