I made Potato Leek soup yesterday, inspired by a recipe from one of my favorite cookbooks. The only ingredients that my version shared with the original recipe, however, were the potatoes and leeks. And salt.
1 largish leek
2 medium red potatoes
dill (or whatever spices you like...the original called for bay leaves)
3 Tbs olive oil
1-2Tbs wheat kernels (or barley or 1 Tbs flour)
Slice the leek however you like, my preference is to get pretty rings. Sautee it in the bottom of a medium pot with the oil until the pieces soften. Add plenty of salt (adjust to taste later), the spices, wheat, and water. Be careful while adding he water so as not to spray the oil. (I took the pot off the stove) Chop the potatoes into small squares while the water heats, add them whenever you finish chopping them. Let the broth boil until the potatoes are soft and the kernels aren't too chewy. Salt to taste. For a smoother and less watery texture of the broth, pulse an immersion blender a few times in the soup.