1poundor 4-5 medium russet potatoespeeled and roughly chopped
1poundor 3 large leeks and thinly sliced
6cupsvegetable or chicken stock
Saltto taste
1-2tablespoonsfreshly squeezed lemon juice
1/2cupheavy creamoptional
1/3cupminced parsley or chives
blue food coloring
Instructions
Heat the oil in a large stockpot over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes.
Add stock and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.
Remove from heat and blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches.
Add the cream, and season to taste with salt (start with 1 teaspoon) and lemon juice.