Potato & Leek Soup

This soup can be prepared in 45 minutes or less.
Makes 6-8 servings

Ingredients:
- the white and pale green part of 4 large leeks, split lengthwise, washed well, and chopped
- 1 - 2 tablespoons unsalted butter
- 2 cups water
- 4 cups chicken broth
- 1 - 1.5 pound(s) boiling, potatoes
- 2 tablespoons minced fresh parsley leaves

Preparation:
In a large saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch cubes. Simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée the soup, return to pot and stir in the parsley, and season the soup with salt and pepper. (Don't bother with the blender, just use a potato masher to mash the softened potatoes!)