Leek and Potato Soup

3 cups of sliced leeks

3 cups of chopped potatoes

6 cups of water

1 1/2 teaspoons of salt

1/2 cup of sour cream

Bring ingredients to a boil in a 3-quart saucepan. Cover partially and simmer twenty to thirty minutes, until vegetables are tender. Add more salt if needed. Serve as is or puree.

You can substitute onions for leeks.

You can also make a cream soup by pureeing and adding heavy cream to the soup.

Do you like watercress? Then add it to the soup in the last five minutes.

"Soup du Jour" simply means that you add whatever you have on hand for the day.