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Can be eaten hot or cold.

1 large onions
4 medium to large potatoes, peeled and diced
6 large leeks, washed and sliced
1 1/2 pint ( 850ml ) chicken or vegetable stock
1 tablespoon of oil
salt and pepper to taste
a drop of cream, optional 

1. sweat the chopped onion over gentle heat in the oil until glazed
2. add leeks, potatoes, stock and salt and pepper simmer gently until soft
3. liquidize the soup 
4. check seasoning
5. add a teaspoon of cream or some croutons and serve, 
   either hot in Winter or cold in Summer

Bon Appétit