Aromatic Leek & Potato Soup

4 large boiling potatoes, peeled and quartered
2 large leeks, cut in half, cleaned, and sliced into long thin strips
4 c. water
1 c. buttermilk or low-fat or nonfat plain yogurt, whisked until light and thin
Salt and freshly ground pepper to taste
1 c. minced fresh herbs, such as chervil, parsley, chives, cilantro, dill, or a mixture

In a large saucepan, combine the potatoes, leeks, and water. Bring to a boil over medium-high heat, cover, and turn the heat down to medium-low.

Simmer until the potatoes are tender enough to cut with a spoon, and the leeks are equally soft. This should take about 40 minutes.

In a blender or food processor, puree the vegetables in the cooking water, during this in batches if necessary, then return to the saucepan. Add the buttermilk or yogurt, and heat the soup slowly over low heat, uncovered, until just warmed through. Season with salt and pepper, and serve warm, sprinkled with the fresh herbs.

Can also chill the soup, covered, and serve it cold. It will keep nicely for 3 days and can be served cold or gently reheated before serving.

Serves 4.  

Adapted from Almost Vegetarian, p. 50.