Potato Leek Soup

Directions

1. 1
   In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
2. 2
   Add the slices leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
3. 3
   Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavor flavors.
4. 4
   Pour in the water, and add the potatoes and bay leaf.
5. 5
   Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
6. 6
   Pluck out the bay leaves and puree the soup with the white pepper, seasoning with more salt if necessary. I use an immersion (stick) blender, but if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems. Don’t use a food processor as that will make the potato purée gummy.
7. 7
   If the soup is too thick, add a bit more water, until it’s the desired consistency.