POTATO LEEK SOUP

½ tsp. salt
1 lb. potatoes, peeled and cubed
2-3 leeks, cleaned and trimmed and thinly sliced
¼ cup fresh parsley
1 tbsp. butter

Bring 8 cups water to a boil in a stock pot. Add salt, potatoes, and leeks; cover and reduce heat. Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a food processor or blender and puree. Do not over-blend or potatoes will become sticky. Return to pot, stir in parsley and butter, and reheat.