This chunky potato and leak soup was a great alternative to a creamy pureed version. The
recipe was from The New York Times. Caramelized leek brought a rich and sweet flavor to the simple soup. I used 4 cup water and 4 cup chicken stock, and skipped celery leaves which were optional. Heavy cream for serving was optional. It wasn't necessary. The soup without cream was tasty and rustic in a positive way.
