Given my deep-seated gratitude for pre-washed salad greens, it surprises me how much I love cleaning leeks.

Each pocket or smudge of dirt is revealed by peeling back the leaves. AHA! Found you! Only fingers and running water are involved. What a satisfying task!

Knowing that there will be potato leek soup is another reward, of course.

I used the New York Times cooking app recipe but it’s a very simple soup: two leeks and a garlic clove sautéed in butter (I used half olive oil, half butter), four cups diced potatoes (Yukon Golds are good), a good dumping of stock (yesterday I used box stock, not my top choice but good enough), S&P. Cook til soft and blend into a thick liquid (I use an immersion blender). Add cup of heavy cream and carefully bring back to temp. Delish!

If your vascular system can tolerate, more salt at serving. Potatoes always require more salt, IMHO.