This is a chunky style of classic Potato Leek Soup.      Serves 4-6

4 cups leeks, chopped

4 cups Potatoes, cubed (about 1 inch)

2 cups Celery, diced

2 TBSP Olive Oil 

2 tsp. sea salt

5 cups water

Heat the oil in a large soup pan, add the leek and celery. Cover and cook on a low flame for 5 minutes. Add the potatoes and salt. Pour the water over the vegetables. Bring to a boil, lower fire, cover and simmer for 30- 40 minutes until the potatoes are cooked through. 

Remove half of the vegetables and put in a blender and lightly puree, not all the way, you still want to see the potatoes and leeks. Return them to the pot, stir, adjust seasoning. Enjoy. This is a very easy soup to put together. It can be made quickly and it’s very satisfying.