I started by slicing and cleaning the leeks.

I took out a large soup pot and sauteed the leeks until they were tender, added a whole mess of cubed, peeled potatoes, covered everything with chicken stock, and added a good amount of salt and freshly cracked black pepper.

I let the whole thing simmer until the potatoes were tender…

then got out my favorite power tool in the kitchen, my trusty stick blender, and pureed the whole pot of soup right in the pot. I’m embarrassed to admit I ate two whole bowls of this soup the night I made it, and it’s making me hungry now so I think I’ll go heat up a bowl with some chives and sour cream added. Now that’s yummy!