Kitchen Doorknobs: Auriane's Mom's Leek and Potato Soup

this is what my friend Auriane wrote me to inspire me this month:

Hello love,

Well, with your time off, I thought you could use a few cooking inspirations... I think you should create a healthy (maybe even use the Cuisinart to finely grind broccoli and add a bit) leek and potato soup with bacon for your current challenge. Bacon would compliment leek and potato so well, dontcha think? The soup comes out a lovely creamy green, and tastes like heaven. Very soothing, especially in the winter time. Is it cheating to use a recipe? Because my mom has a great one, if you need.

Love,
Auriane

and so that is what i made...

Auriane's Mom's Leek and Potato Soup
copied and pasted from email

2 medium leeks, 2 medium peeled potates in bite size chunks, 2 tablespoons butter or olive oil, 4 cups of chicken broth (bouillon cubes broth is fine).

Cut off ends and tough green parts of leek. I just use the white part, with about an inch of the green part. French from the countryside often use the whole leek, and just cook longer, but I think the tough leaves are bitter tasting. Slice leeks sideways to rinse very thoroughly and get out all sand/dirt (this is the only hard part of leek soup). Slice into 1/2 inch rounds, and saute in butter or olive oil over medium heat until the leeks begin to change color slightly (they'll get brighter). Do not brown them! Add the potatoes and saute for another minute or two, stirring. Add the chicken broth and bring to a boil. Reduce to low, cover and cook until potatoes are tender about 15 minutes. You can eat it this way, or put it in a blender or cuisinart to make a delicious cream soup--don't over process. It's yummy to sprinkle with pepper and stir in a big spoon of fresh cream or sour cream in the bowl.

verdict:
j'adore this soup. it did not come out green tho. i didn't add broccoli and use the greens of the leeks. i actually have a container in the freezer for consumption later this month. and of course, i added some bacon on top.