This soup is so easy, it only uses two ingredients. And it only takes a few minutes to make. It's a leek soup — not a potato leek soup, just a leek soup.

Ingredients: 

• 2 leeks
• 2 cans of chicken broth

You can vary the quantities of ingredients as you wish.

Cut the roots off the leeks, then slice the leeks crosswise into rounds of about a quarter inch thick. Use the white and green parts, but not the tough fibrous green parts at the upper end. Then slice the rounds in half. Put  the cut up leeks into a big colander and separate all the layers with your hands, rinsing under water the whole time, so you get all the dirt out.

Put some butter or oil in a big heavy saucepan, put th leeks in, put the lid on, and cook the leeks till soft, stirring occasionally.

Add the chicken broth. Heat a little bit more.

That's it. Maybe add a little salt and pepper to taste.

I do not puree the leeks, or add cream, or do anything else, and I get a lot of compliments on this soup.