Leek And Potato Soup--Jamie Oliver - cooking recipe

Ingredients

2 leeks (about 1 lb)
6 cups fat-free chicken broth (or veggie broth)
2 tablespoons olive oil
3 cups onions, chopped (about 1 lb)
1 cup celery, chopped
1 cup carrot, chopped
2 garlic cloves, minced
2 cups potatoes, peeled and cubed (Yukon Gold recommended)
1/2 teaspoon black pepper
1/4 teaspoon sea salt

Preparation

Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2\" slices. Immerse in cold water; swirl. Drain.
Bring broth to a boil in a large saucepan over medium high heat.
Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
Serve chunky, or puree with an immersion blender.