Potato and Leek Soup

Traditionally, the potato and leek soup is supposed to be a creamy soup.   This is the no cream version... because we ran out of cream, and after tasting the soup, were glad we did.  Of course, addition of cream would make a difference to the taste, but if you are one who believes soups are meant to be healthy, this one is ... and who says healthy is not tasty?

(What look like chopsticks in the picture are actually breadsticks.  And they tasted great! )

Ingredients: 3 portions
Leeks - 2 large
Potato - Equal quantity as leeks
Carrot - 1 (optional)
Butter - 2 tbsp
Salt and Pepper - to taste
Coriander leaves
Mixed herbs - this had rosemary, thyme and oregano
Garlic - 1 clove (optional)
Broth - I used one vegetable broth cube.

Prepare the veggies - use only the white and the pale green portion of leeks.  First cut lengthwise, clean and then chop.
Potato - dice into small pieces
Carrot - I cut roundels

Take a fairly large vessel
Heat butter.
Add the chopped leek and chopped garlic with salt and pepper
On low flame, cover pan and cook the leeks.  Do not allow them to brown as it will turn bitter. (approx 8-10 mins)
Add water in sufficient quantity and the broth cube
Put in the diced potato and carrot.
Simmer for about 20 minutes.
Take about half of the soup and blend to a fine paste. Leave the rest for some nice chunky bits in the soup.
Add the herbs.
Check for seasoning and add more salt and freshly ground pepper

Enjoy hot with bread, breadsticks or have it plain.