Scrub potatoes, do not peel, but you can if you prefer, I do half and half. Cube into small pieces, need 5-6 cups. Set aside.

Slice 2 leeks, you can use 1/2 way up the green part. Rinse well to remove sand and dirt.

Saute leeks in oil in a dutch oven til softened. Add potatoes, 1/2 to 1 tsp. salt, 1 tsp pepper. Cover with water and bring to a boil, reduce heat and simmer, slightly covered, for 45 minutes.

Mash to your liking in pot with potato masher. I like to leave it a little chunky. The addition of 2 cups of a good sharp cheese is a nice touch. This is our children’s favorite soup.