white and pale green part of two large leeks, split lengthwise, washed well, and chopped
1 tbsp olive oil
1 1/2 cups water
1 cup chicken broth
2 large potatoes, cut in 1/2-inch pieces
1 tbsp fresh parsley, minced
In large saucepan, cook the leeks in olive oil with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender, puree half the soup, stir the pure into the remaining soup with the parsley, and season the soup with salt and pepper. Serves 2 generously.