5-6 small potatos, mix red and yellow, washed, scrubbed and quartered (I leave the skins on)
1 bunch leeks, washed, separated and chopped
3-4 gloves garlic, minced
5 cups vegetable broth or water
2 bay leaves
Saute the leeks and garlic in a soup pot until soft (about 5 minutes). Add the broth (and more water or broth as needed), bay leaves and potatoes and bring to a boil. Turn heat to low and simmer until the potatoes are tender. Fish out the leaves. With an immersion blender, or in a food processor, blend the soup until well-mixed, but not too smooth (leave it a bit chunky). Season with salt and pepper to taste, and herbs de provence, if you have them.