Potato-leek soup
2 tablespoons olive oil
4 cups sliced leeks, trimmed and washed thoroughly
1½ cups sliced onion
6 cups hot chicken stock
4 cups peeled, diced potatoes (2 inch chunks, about 1½ pounds)
Salt and pepper to taste
  1. Heat the oil in a heavy 3-4 quart saucepan and saute the leek and onion pieces for about 5 minutes over medium heat, to soften.
  2. Add the chicken stock and potato chunks and season liberally with salt and pepper.
  3. Bring the soup to a boil over high heat, cover the pan, and adjust heat to maintain a gentle boil.
  4. Cook for about 20 minutes, until the potatoes are quite tender.
  5. Puree soup and adjust seasonings.
Soup may be garnished any number of ways (chives are awesome) -- heavy cream may be added as an enrichment, and beurre manie, roux, etc. may be used to thicken the soup if you wish.