Potato Leek Soup

1. Peel around 5 medium potatoes and cut them into cubes (to soften them faster).
2. Chop 1 large white onions and 2 large leeks (use only the white parts).
3. Sauté onion in 2 tsp oil and 2 tsp butter until translucent.
4. Add potatoes and leeks.
5. Add 8 cups of chicken or vegetable stock.
6. Season with salt and white pepper.
7. Once the potatoes are soft transfer to a blender and puree or use an immersion blender.
8. To have a little bit of texture puree only half the soup and mix with the remaining half and boil again.

Before serving add butter and top with freshly grated parmesan cheese, chopped flat leaf parsley and drizzle with a little bit of EVOO.