Potato Leek Soup

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

Ingredients

 * enough stock, good chicken stock, home made preferred, can ok, bouillon at your risk
 * enough potatoes, cubed to ½" blocks
 * water to cover
 * enough leeks, trim roots and tough greens off, split and clean thoroughly, chop crosswise into ¼ strips
 * olive oil
 * white pepper and salt to taste

Directions

 * 1) Proportions: balance leeks and potatoes according to taste.
 * 2) Balance stock according to strength and consistency.
 * 3) Cover potatoes with water and cook til soft, drain, reserving water to make bread.
 * 4) In large stock pot, use sufficient oil and cook leeks gently til soft; add potatoes.
 * 5) Grind some white pepper, add stock to cover, bring to simmer.
 * 6) Blenderize.
 * 7) Ladle stock and potatoes into blender and blend til smooth.
 * 8) This will take several passes unless you have monster blender.
 * 9) Adjust seasoning or consistency using salt, pepper, reserved potato water.

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