6 leekssea salt
3 quarts water
2 medium onions, peeled and sliced in half, then sliced thinly lengthwise into half moons
6 shallots, peeled and halved lengthwise
1 head of garlic, cloves peeled and halved lengthwise
4 Tbs extra virgin olive oil
Bouquet garni: several sprigs of fresh parsley, tarragon, some bay leaves and celery leaves, wrapped in a leek green and tied with twine
1 1/2 lbs potatoes, peeled and cubed
fresh minced parsley for garnish
Trim and rinse the leeks, cutting off the dark green leaves and separating from the white and pale green parts. Chop whites and pale greens.
Place dark green leek leaves in a large stockpot, cover with water and pinch of salt. Bring to boil over high heat. Cover, lower heat to medium, simmer 15 minutes.
In heavy bottomed stockpot, combine chopped leeks, onions, shallots, garlic, olive oil, bouquet garni, and salt. Sweat over medium heat, covered, until vegetables are soft, about 10 minutes.
Strain leek broth and pour over vegetables. Add potatoes. Cover and bring to a simmer over medium heat. Cook 1 hour. Remove and discard bouquet garni. Blend soup, either in a blender or in the pot using an immersion blender. Garnish with parsley and serve.