2 tablespoons of extra virgin olive oil
3 medium potatoes, peeled and cut into small cubes
3 leeks, white and light green parts only, (wash well and slice)
1 quart vegetable stock, warmed at least to room temperature
Add oil to a stock pan, heat over medium heat till hot. When hot, add the vegetables, salt and pepper. Cook while stirring for roughly 3 to 4 minutes.
Add the stock and cook until the vegetables are tender. (about 30 minutes).
This can be chilled in the fridge for up to 2 days. It's also a good soup for hot summer days as it is yummy served chilled.