I have a really good leek soup recipe that I got from somewhere, and I've seen many potato-leek soup recipes. But this is my own take on them. "Tatties" means potatoes; "leekie" refers to leeks, as in "cock-a-leekie soup." BTW, leeks tend to hide grit within their layers. After cutting off the dried-out, tough green parts and roots, split in half lengthwise and rise under the tap.
2 Tbsp olive oil
2 cloves garlic, minced
1 oz. unsalted butter
6-9 leeks, chopped (number depends upon size; some leeks are monsters, some puny)
½ Tbsp salt
¼ tsp fresh ground black pepper
½ Tbsp ground marjoram
½ tsp ground thyme
¼ tsp ground nutmeg
1 qt chicken stock or broth
7-8 russet potatoes (about 3 lb), peeled and chopped (for sweeter soup, use yellow spuds)
Heat olive oil in Dutch oven or stock pot on medium-low heat. Brown garlic slowly.
Add butter, melt; add leeks. Add salt and pepper. Sweat until starting to turn translucent.
Add marjoram, thyme, nutmeg. Add stock. Add potatoes.
Raise heat, bring to boil. Drop to a simmer. Cook until potatoes soft.
Remove from heat, puree with stick blender.
Deanne is on a vegan diet these days, so I used only flaxseed oil (instead of olive oil and butter) to brown the garlic and sweat the leeks. I also use either vegetable broth or water, instead of chicken stock, and it came out just fine.