Leek potato soup

• 500g potatoes
• 250g leeks
• 18g olive oil
• 2.5 tsp veggie broth
• 1/2 tsp black pepper

1. Trim the upper, wilted ends of the leeks and slice them in two lengthwise, making sure to leave the bottom root so the leaves don't come apart. Wash the leaves thoroughly under running cold water to get rid of all soil stuck between the leaves. Then, cut the leeks in slices, trim out the roots, and reserve in a bowl (yielding 250g).
2. Peel the potatoes and wash them in cold water to get rid of all traces of soil. Cut them in medium-size pieces and reserve in a bowl (yielding 500g).
3. Heat up olive oil in a big pot and fry leeks for ~5-10 min. In the meantime, put on some water to boil in the kettle.
4. Once the leeks are a little wilted, add potatoes, veggie broth, black pepper and boiling water to the pot. Let it cook until potatoes are nearly done, and turn off heat. Cover the pot with a lid and let the soup finish cooking for ~ 10-20 min.
5. Blend the soup with a hand mixer.

Note: this soup pairs well with all types of bread, and with extra black pepper!