Ingredients:
butter (I also added some sausage drippings. Mmm.)
leeks
potatoes
stock + water (I'm still using turkey stock!)
salt
pepper

Step 1.
Slice leeks lengthwise and soak in cold water. Rinse three or four times until water is clear.
Slice thin.

Slice potatoes in thin wedges.

Step 2.
Melt butter in large Dutch oven. Sauté leeks with salt and pepper for about 10 minutes, or until leeks begin to get golden brown.

Step 3.
Add potatoes and stock to the leeks.


Add enough water to just cover the vegetables, then bring to a boil. Simmer covered for 15 or 20 minutes, until the potatoes are tender.

Step 4.
Transfer about half of the soup to the blender and purée. Return soup to pot, and serve.