h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Simple, hearty, tasty, can be served hot or cold. Only drawback is that it can't be frozen - not that I've ever had any left over to worry about...

Don't worry about cutting the veggies up CIA fine, blending at the end makes for a velvety texture and if you aren't a purist, you can leave the skins on the taters and use the green leaves of the leeks.

I prefer rendering bacon to wilt the leeks in for better flavour, but olive oil is more healthful.

4 strips bacon or 2 TBS olive oil
4 cups cubed russet potatoes
4 cups chopped leeks
4 cups chicken stock (approximately)
Cracked black pepper
Salt
Sour Cream

In a large soup pot, cook bacon over medium heat until crisp. Remove bacon, turn heat up to medium high and add leeks. Cook the leeks for approximately 5 minutes, stirring constantly so they do not burn.

Turn heat up to high and add the potatoes, pepper to taste and just enough stock to cover (the potatoes and leeks will release water as well).

When the stock boils, put on the lid and simmer for 40 minutes to an hour (or until dark green leaves are soft. If you are only using the white part of the leeks, you will only have to cook it for approximately 25 minutes).

When done, remove lid and allow to cool slightly.

In batches, puree soup in blender. If too thick, add a little more stock (but not so much that the soup becomes watery).

Add salt to taste and a dollop of sour cream and eat!

Oh, and if you're really not watching your waist, you can crumble the bacon on top.