Clean the leeks and slice the white parts.

Wash and peel the potatoes into a large dice.

Note: You don't need to be finicky with this. Just cut up the leeks and potatoes.

Add the butter to a large pot and melt.

Add the leeks to the butter and saute for 5-10 minutes, until soft.

Add the potatoes and the broth.

Bring to a quick boil and then simmer for 15 minutes with lid on (or until potatoes are cooked)

I use a hand mixer like this one from Braun, to make this super easy.

Blend the soup until smooth. Add sea salt and pepper to your taste.

Allow to cool to room temperature.

Pour into a large bowl and refrigerate.