As the summer is slowly leaving, and the cold weather is upon us, I try to serve more soup.  I like to prepare a big pot in the beginning of the week and use it until the pot is scraped. This recipe is fairly easy and very filling.
A little "leek" tip that my friend Nathalie taught: buy them when theyre on sale, clean and slice them. Then let them air dry for a few minutes. Freeze them in ziploc bags, in the amount that you will use them. Wehn you need, just pop them out of the freezer and use them in any recipe.

Potato Leek Soup
1 large bag of sliced leek (about 5 large leek)
3 stalks of celery, sliced
1 large onoin, chopped
Oil for frying
5-6 medium potatoes
8 cup water or prepared stock
Salt and pepper
Parsley for garnish

Directions:
Saute leek, onion, and celery in oil (I like to use the bare minimum, dont worry if browns, the soup will still be delish) until golden
Add potatoes  & water.
Bring to a boil.
Cover the pot and cook on low heat for 1 hour.
With an immersion blender, blend until you have a smooth consistency.
Season.
Garnish with parsley
This soup tastes better after its been refrigerated and heated.