Leek and Potato Soup

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This is a comfort soup and dead simple. We invariably make it on first arrival nights, either in France or at home, because the preparation takes so little time and the reward is great.

Sauté washed sliced leek in olive oil and salt. Add peeled, diced potato, just one medium size for 4 persons is enough. Add just enough water to cover. Or half water, half milk. Bring to the boil and simmer until done. Add parsley or dill, or both, blend and add more water or milk for a soup consistency. Season with more salt and pepper to taste.

If no milk was added the soup will be in dire need of crème fraîche!

Serve with coarse brown bread and salty country butter.