Peel and cut the potatoes.

Clean the leeks, and cut into strips.

Set a little leek aside to garnish the soup.

Finely chop onions.

Using butter and olive oil, fry potatoes and onions in the big soup pot. Let everything soften in the pan.

Add approximately 9 cups vegetable broth to the potatoes - more if needed for desired consistency.

Boil gently for 15 minutes or so.

Put in blender and mix to desired consistency.

Return to pan and pour in the cream.

Boil lightly for a few minutes.

Season with pepper and salt.

If the soup is too thick, dilute it with a little bit of water, cream, or broth.

Serve and garnish the soup with saved leeks. Enjoy!