2 1/2 cups of chopped leeks, the dark green part included
1 stalk celery
1 red bell pepper
8 midsized potatoes
3 tbsp. butter
2 tbsp. olive oil
salt, black pepper, dill, Cayenne to taste
Put the olive oil and the butter in a pot. When heated, add the leeks, increase the heat and cook for about 8 min, stirring occasionally. Add the carrots, celery and bell pepper, and cook another 8-10 min.
Add evenly cut potatoes, cook for 3-4 min, add salt, black pepper, dill, Cayenne (optional). Cover with hot water - about 6 cups. Reduce heat and cook until potatoes are soft - about 20 min. I use Zepter and when the thermometer riches the red zone I turn off the heat and live the soup for 1 hour. You can do the same with dutch oven, but the regular pot is just fine.
Next time I will make a cream soup out of this recipe and serve it with croutons.