2 tbs. unsalted butter (real butter, no chemical nonsense)
3 leeks, cleaned and thinly sliced
1 large white onion, chopped
8 russet potatoes, thinly sliced
3 1/2 cups chicken broth (veggie broth can be substituted)
a splash of milk or cream
sea salt and pepper to taste
Start the soup by sauteing the leeks and onions in the butter until they become limp and start to brown. Add the sliced taters. Pour in chicken or veggie broth just under the potatoes' level. (I like a thick, chowdery soup. You can always add in more broth later if you desire.) Simmer the concoction for fifteen minutes and then start mashing with a potato masher, hand-blender, or machete. Whatever you have on hand. When the soup has reached the desired consistency, pour in that splash of milk and stir. Next, season to taste with that sea salt and pepper!
See? So easy, so fast, so delicious. It makes for excellent leftovers and tastes wonderful with crusty bread.