Low Residue-High Life (Potato Leek Soup)

So sorry for the intermission dear readers.  I was down for the count recently and found out I have Chrone's disease. Essentially a none too happy digestive system.  Medicine aside I have been prescribed a low-fiber/low-residue diet (to see what that mostly consists of go here), which is boring to say the least and oh do I miss fresh fruits and vegetables!  But fear not, it has not put a damper on my cooking, I still have an audience that can, and does, voraciously eat fibrous foods.  That said, I did make a recipe recently for lil' ol' me that falls under my dietary guidelines and it turns out is rather delicious for the whole family.  I know its summer and soup is far from anyone's mind, but if you happen to have a cooler perhaps foggier day and would like some excellent comfort food, this is a great recipe from Epicurious.com .  It doesn't have any cream so its relatively healthy too.  


Leek and Potato Soup
(You can click the title of the recipe to link to the recipe on Epicurious)

• 3 tablespoons butter
• 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
• 2 large russet potatoes (about 18 ounces total), peeled, diced
• 4 1/2 cups (or more) chicken stock or canned low-salt broth

• 2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.