Potato-Leek Soup

My six-year-old asked me recently, "What day is the armpit of the week for you?" That would be Thursday. I have a zillion work-related tasks from working the day before, and two days worth of home responsibilities from not being home. That is because not only none of my house-work gets tended to while I'm gone, but the house gets booby-trapped (see post titled "Chocolate Truffles). It's a good thing my husband's favorite food is the easiest thing to make, because my motivation is NOT inspired by wanting to please him. And his image keeps getting published sideways... no matter what I do.

1/2 medium onion, chopped (optional)

3 medium leeks, chopped (4, if not using onion)

2 large or 3 small russet potatoes, peeled and cut into 1/2-inch cubes

1 tablespoon olive oil

1 quart chicken stock (or water)

salt and pepper

Heat the oil in a 5-quart casserole over medium heat. Add the onions and leeks, sprinkle with salt and pepper, and cook for 5-10 minutes until soft. Add the water or stock and potatoes. Bring to a boil, reduce heat and cook covered for 30 - 45 minutes until the potatoes are tender. Adjust seasoning. The soup is ready to eat.

At this point, I turn off the heat and use a big wooden spoon (my favorite utensil) to slightly crush the potatoes. The soup may also be pureed (carefully, in small batches, in a blender). The blended soup may be served chilled. You may use a spoon of creme fraiche and a sprinkling of chives to garnish.