2 leeks, trimmed, sliced in half lengthwise, coarsly chopped and rinsed
1 yellow onion, peeled and chopped
1 garlic clove, peeled and pressed
3 medium potatoes, peeled and cubed
2 TBSP. olive oil
4 cups chicken or vegetable stock
1 boullion cube
1/2 tsp sea salt
In a pot heat oil, add onions and leeks. Cook for 10 minutes stirring constantly or until they begin to soften. Add potatoes, salt, garlic and liquid. Bring to a boil. Add boullion cubes. Reduce heat and simmer for 40 minutes. You can leave the soup as it is or you can blend it. We blended half and left half as it was and combined.
Add salt and pepper to taste.