Leek and potato soup

Wash the leeks thoroughly. Keep the white part and the tender green; trim off the rest.

Cut the leeks in half lengthwise, then into half moons.

Roughly chop the potatoes, in about equal amount to the leeks.

Put the water, potatoes and leeks in a big pot, salt well, cover partially with the lid and simmer 40 to 50 minutes until the vegetables are soft.

Turn the heat off and blend the soup smooth (or mash with a fork, or pass through a food mill).

Taste and adjust with salt and a little pepper.

With the heat off, swirl in room-temperature butter (or cream) until melted, right before serving.

Serve topped with a little parsley.