Olive oil and/or butter
3 leeks
3 medium potatoes
Chicken or Vegetable stock
Salt and pepper
Peel the potatoes and cut into cubes. Wash the leeks very well (be sure to check inside the outer layers for the sand that you will inevitably find there) and slice the whites and the light green parts into thin slices. Saute the leeks and potatoes in olive oil for five minutes, then cover with vegetable broth and cook until potatoes are very tender, about five minutes. Salt and pepper to taste.
You can puree it, and if you like, toss in some cream to make vichyssoises.
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