Potato Leek soup

This righteous and tasty soup is easy to make, but the cutting and dicing is laborious.  I don't mind the dicing as it puts me in a relaxing zen space as I cut through all the spuds.  I use a 1/2 inch dice as those that don't get whizzed I like to fit on a spoon.

Hat tip to my friend Ruth who found the OCD cutting board.  This board is for those who haven't figured out  how to do the various dice and make them fit a prescribed size that is often referred to by name rather than some metric.  I don't have one, but looked the board and learned that the proper name for the 1/2" dice is a "batonnet".  Who knew that one?  I'll probably continue to refer to it as a "1/2 inch dice" to make it easier on whomever stumbles upon this little blog.

Potato Leek Soup

• 6 cups (approx 1 1/2 lbs) Rose potatoes, 1/2" dice
• 2 leeks thinly sliced
• 1/4 c butter
• 1 T dill weed
• 2 T parsley
• 2 14 oz cans chicken broth
• salt 
• pepper
• asiago cheese
• sliced spring onion

In large sauce pot add butter, potato and leek.  Over medium heat sweat until the leeks are translucent, about 5-10 minutes.  Add chicken broth and herbs.  Season with salt and pepper to taste.  Cover, reduce heat and simmer 20 minutes.  Place 2/3 of soup mixture in blender and whiz until smooth.  Return to sauce pan, stir in well and bring to simmer again.  Serve hot with a garnish of asiago cheese and spring onion.