Adapted from Nourishing Traditions by Sally Fallon

2-3 leeks, chopped
2 tablespoons butter
2 tablespoons olive oil
4 potatoes, peeled and chopped
6 cups chicken or vegetable stock
Salt and pepper to taste
Optional: red pepper, chopped
1 cup crème fraiche

Saute leeks until soft in the butter and olive oil. Add potatoes and stock and bring to a boil. If you want to add peppers, add them as well. Let soup simmer until all vegetables are soft. Puree soup if desired. Add a dollop of cream and enjoy!