Instructions: Trim 2 inches of green parts of leeks, and discard. Slice into 3/8-inch rounds, separate green and white parts. Wash thoroughly in a strainer.

In a large saucepan over medium heat, brown onions and green parts of leeks in 2 tablespoons of olive oil. Add celery, potatoes, and bouquet garni. Stir well and reduce heat to low.

Heat 1 tablespoon of olive oil in a small skillet and cook white parts of leeks until just browned. Add water to cover vegetables (about 8 cups) and simmer for 30 minutes.

Remove bouquet garni. Mash potatoes slightly on the bottom of the pan, stir well. Season to taste with salt and pepper and garnish with thyme, parsley, or chervil.

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