We've had a lot of rain in Colorado so it's perfect soup weather. Here's my favorite Potato Leek Soup recipe (and I promise to post my Middle Eastern Split Lentil Soup recipe for my Mom soon!):
In a heavy bottom soup pan, add 3Tb of olive oil plus 1Tb of unsalted butter. Heat to medium low and add slices from 3-4 (very well washed) leeks. Saute for 6 minutes then add 2 large diced and washed Yukon Gold potatoes with skin on for another 3-4 minutes.
Add 5 cups of water and 3-4 teaspoons of chicken bouillon (be sure your bouillon is free of MSG (monosodium glutamate) - I prefer to use Organic Better Than Bouillon Chicken Base)
Cover with lid and simmer on low heat for 30 minutes.
Add 1/4 cup half and half, 1/4 cup Parmesan and freshly ground pepper (and maybe extra salt)to taste.
I also usually add a pinch of herbs de Provence and sometimes flat leaf parsley.
I like to serve the soup with open-faced tomato and avocado sandwiches with a shake of Herbamare and pinch of powdered garlic on top and a side green salad.