Potato Leek Soup

This is Jeff's favorite soup

2 tbsp. olive, canola or corn oil
4 cups leeks, sliced - from 3/4 pound untrimmed leeks (white and palest green, timed and rinsed)
1 1/2 cup sliced onions (about 6 ounces or 2 medium)
6 cups chicken stock
4 cups russet potatoes, peeled and diced into 2 inch chunks (1 1/2 pounds)
salt and pepper to taste

Prepare the leeks:  Trim off the root end and discard the beard.  Remove the tough outer layer. Cut off the leaves of each layer at the point where the dark green begins, then make 2 or 3 slices lengthwise. starting a couple of inches in from the root end,  To get the most tender part for the soup, don't just cut up the white part of the leek.  Separate each layer and wash so you get any sand off the leek.  The best way to do this is to dump all the pieces into a large amount of lukewarm water and stir to separate the layers and rinse off the dirt.,   Let the dirt settle, then lift the pieces from the water and drain well

Heat the oil in a heavy 4 quart saucepan. Stir in the leek and onion pieces, and sauté for about 5 minutes over moderate heat, to soften.

Add the chicken stock and potato chunks, and season with salt and pepper to taste. Bring the soup to a boil over high heat, cover the pan, and adjust the heat to maintain a gentle boil.  Cook for about 20 minutes, until the potatoes are quite tender

Mash, blend, or puree it to the desired consistency and adjust the seasonings.  Serve the soup right away or set aside until serving time.

Enrichments:  For a richer soup you can add 2 tbsp. butter, 1/2 cup sour cream or heavy cream.

Garnishes:  Chopped chives, parsley or add a spoonful of sour cream or crème franche in a swirl or mound.

Other variations:  You can add watercress, spinach, carrots, broccoli, cauliflower, parsnips, turnips, squash and pumpkin. 

Ways to serve:
Simplest:  country style, serve as is with chunks of soft vegetables
Coarse:  Mash
Puree:  Blender

Source:  Julia and Jacques:  Cooking at Home pg. 55 (Jacques version)