Potato Leek Soup

A quart of stock
A pound of russet potatoes
A pound of leeks (one large or two smaller ones)
2 Tablespoons butter or olive oil
A bouquet garni [I use a coffee filter tied off with some twine]
Salt & Pepper
1/2 c. white wine (optional)
Cream or creme fraiche (optional)

For the bouquet:
2-4 Bay leaves
4 sprigs of thyme
some peppercorns

1. Melt the butter/add oil in the soup pot. Add cut up leeks - about 1" wide sliced in half so its not a bunch of leek tubes, rather inch-wide strips. Sautee the leeks until wilted - about 5 minutes. If you are using the wine, add it and bring to a boil until the alcohol is cooked off.
2. Add the stock and bouquet and cut-up potatoes and salt/pepper. Bring to a boil.
3. When the potatoes are cooked all the way through (about 20 minutes), drop the heat. Remove the bouquet.
4. Here is where you can either eat it here if you want a "rustic" soup experience, or, if you have access to a blender, pour in the potatoes and leeks and some broth and puree the whole mess (probably in stages and dont forget to hold down the lid!).
5. Return the puree to the pot and add the cream if you want it a rich soup. Otherwise you are good to go.