Mmmmmm Leek Soup!
You need three medium potatoes and a couple of big fresh leeks, rinsed and chopped into bite sized pieces. Throw them into the big steel pot that you've preheated to medium hot -enough to sizzle onions- and drizzled with olive oil. Let them saute for about two minutes (the potatoes get a little sticky, with a trace of browning on the corners.
Douse with two cups of organic chicken stock, turn down to low, and simmer with the lid on for another 20 minutes.
When the veggies are tender, you can eat it just as is, or you can blend part or all of it 'til smooth. Add anywhere from a half to whole cup of either milk, half and half, or cream for a rich finish.
Serve with your favorite bread
I like to make it with a cup of half and half, and leaving some of the veggies chunky, to define the soup. Besides, the leeks are just so tender and buttery on the tongue, with a mild onion flavor. Delicious!