Potato Leek Soup

Well, I've been updating so little, and recipes for a single person are so hard to come by, particularly for a lazy soup night.

So... Take one small leek, chop the white'n'light green bits up into small bits, and saute in a tablespoon of unsalted butter for about 10 minutes until it softens.

Chop a small baking potato (skin on) into thin slices, add to leeks, salt & pepper it, and then add 1 cup good chicken stock and 1/2 cup of water, bring to a boil, cover, reduce the heat and simmer for about 15 minutes until the potatoes are fully cooked. Allow to cool slightly, puree it in your blender, and return it to the pot. Add a tablespoon or two of heavy cream, and about a tablespoon of chopped dill. That's all it takes!

I like to have it with some crusty french bread and a plate of good balsamic vinegar and olive oil for dipping, since it breaks up the creaminess of the soup. Delish on a colder night, but not too heavy. mMmM.