This is an adapted version of Julia Child's classic recipe that uses fresh leeks and potatoes that are just beginning to come out of the ground.
2 medium potatoes, peeled and roughly chopped
1/2 lb leeks, cleaned and thinly sliced
3 cups of vegetable stock
1/4 cup heavy cream
1/4 cup crème fraiche
1 tablespoon vegetable oil
Sea salt, to taste
In a large pot, sweat the potatoes and leeks with the oil and a large pinch of salt until the vegetables begin to soften. Add the vegetable stock and simmer until the vegetables are completely tender, about 30-40 minutes. Blend until smooth using either an immersion blender or a traditional blender. Add the cream and season with salt. Serve in a warm bowl with a dollop of crème fraiche.