Farmstand Leek Chowder
serves 8-12

2lbs yukon gold potatoes

5-6 leeks

1/2 lb butter

3 teaspoons sea salt

2 teaspoons black pepper

2 quarts water

8oz sharp cheese, grated

Preheat oven to 450 degrees, wash and trim leeks, and cut in half.  Place on a baking dish and sprinkle a touch of salt and 2 tablespoons of butter over the leeks and broil for 20-25 minutes until browned and fragrant.  Boil  washed and halved potatoes for about 20 min.  Check with a fork, and when tender, drain off water.  Return potatoes to pot with remaining butter and leeks, melt butter and then add  water, sea salt and pepper.  You can chop the leeks more finely before returning to the pan, or use an immersion blender to get a smoother texture, or you can mash it more coarsely for a rustic soup.  Simmer for 10-15 minutes, on med heat, stirring to break up potatoes, until soup is bubbling.  Add more or less water to taste.  When soup is hot and bubbling, stir in grated cheese and serve with a dash of sour cream, a sprinkle of smoked paprika, or set aside a touch of cheese to serve over each bowl.