3 leeks (white and pale green parts only) - Slice them up
3 large potatoes peeled, diced
4 1/2 cups (or more) chicken stock ( 1 big box)
1 onion diced
couple cloves of garlic
dash of lemon juice
salt & pepper
chopped chives to top
OPTIONAL: cream to well.. make it creamier!
"Melt butter in heavy large saucepan over medium heat. Add leeks, garlic, onion; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock, throw in bay leaf, salt, pepper, lemon juice. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. ( I added a bit of cream) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve!”