Leeks are in season. This springtime vegetable, a cousin in the onion family, is good for a warm, comforting springtime soup -- especially when it snows on May 12. Hello, Colorado.

This is my variation on Julia Child's leek and potato soup recipe, from "Julia and Jacques - Cooking at Home". Julia says the marriage of leeks and potatoes is heavenly, and I agree.

The ingredients are simple:
3 sliced leeks, using the white and pale green parts
1 sliced white onion
2 russet (baking) potatoes, peeled and diced
2 Tbs butter to saute the leek, onion and potato
6 cups water

1.5 tsp salt & .5 tsp pepper, or to taste

Step 1: Clean and slice the leek. Julia says to slice the leek lengthwise, and soak it in water to get all the dirt out. Slice the white and pale green part to use for the soup.

Dice your onion. Peel and dice your potato. Don't wash it once it's peeled -- you want the starch to thicken the soup.

Step 2: Saute the onion and leek in butter in your biggest saucepan. I added carrot to this batch, too. Cook on medium-low for about 15 minutets, until the vegetables are soft and the onions translucent. Julia uses flour to help thicken it up, but I find you don't need it -- the starch from the potatoes is plenty.

Step 3: Pour in a couple of cups of water gradually. Once it's at a simmer, add the potatoes and the rest of the water. Bring it to a boil quickly, cover the pan, and lower the heat. Simmer for 20 minutes, until potatoes are tender. Salt and pepper to taste.
Step 4: Blend it in your blender for a smooth consistency. Serve with watercress (or parsley leaves) as a garnish. Mmmmmm. Enjoy!

P.S. If you serve this chilled, it's vichyssoise. Fancy.