Potato Leek Soup

Ingredients

 * enough stock: good chicken stock, home made preferred, can ok, bouillon at your risk
 * enough potatoes: cubed to 1/2" blocks, water to cover, cook til soft, drain, reserving water to make bread.
 * enough leeks: trim roots and tough greens off, split and clean thoroughly, chop crosswise into 1/4 strips
 * olive oil: In large stock pot, use sufficient oil and cook leeks gently til soft; add potatoes. grate white pepper, add stock to       cover, bring to simmer.
 * blenderize: ladle stock and potatoes into blender and blend til smooth.  This will take several passes unless you have monsterblender.
 * Adjust seasoning or consistency: salt, pepper, reserved Potato water.

Directions
proportions: balance leeks and potatoes according to taste. Balance stock according to strength and consistency.

variations:
 * add onions just like leek
 * celery leaves are excellent in this type of soup
 * celery root substitute/add for potatoes but don't cook as long
 * fennel/anis
 * milk/cream could be added easily to benefit, but not necessary if
 * stock is good

In the summer: serve cold with dollops of yogurt and lots of white peppers