Leek And Potato Soup--Jamie Oliver

• 2 leeks (about 1 lb)
• 6 cups fat-free chicken broth (or veggie broth)
• 2 tablespoons olive oil
• 3 cups onions, chopped (about 1 lb)
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 2 garlic cloves, minced
• 2 cups potatoes, peeled and cubed (Yukon Gold recommended)
• 1/2 teaspoon black pepper
• 1/4 teaspoon sea salt

1. Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.
2. Bring broth to a boil in a large saucepan over medium high heat.
3. Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
4. Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
5. Serve chunky, or puree with an immersion blender.

leeks, chicken broth, olive oil, onions, celery, carrot, garlic, potatoes, black pepper, salt

Taken from www.food.com/recipe/leek-and-potato-soup-jamie-oliver-409878 (may not work)