We had to eat at school tonight and thus we needed a simple meal so Paula and I decided to cook Potato-Leek Soup. This is a delicious and easy meal that is easily carried to school. She and I made it on Sunday so Paula just had to bring it to school when she woke up this afternoon. It is so delicious that it has become one of our favorite fall and winter meals, a true comfort food!

Cut 4-6 leeks (about 2 pounds) crosswise into thin slices. Wash thoroughly. Melt 3 tablespoons of butter or olive oil in a big pot. Stir in the leeks, cover and cook for about 5 minutes without browning (so cook on medium heat!). Add 2 pounds of coarsely chopped potatoes, 3-4 cups of chicken or vegetable broth, 3-4 cups of water and salt and pepper to taste. Bring to a boil, then simmer for about 30 minutes until the potatoes and leeks are tender.

Let cool slightly and then puree through a food mill or with a hand blender. Add 1 cup of heavy cream if desired. Stir to combine all the ingredients. This soup can be stored for a few days in the refrigerator and then just taken out when you are ready to enjoy it. We usually have some crescent rolls with our soup but you can enjoy it with anything – even a grilled cheese sandwich!