1. Peel and cube 6 potatoes and 6 leeks.
2. Boil 8 cups of water and add 3 Tbsp of Better than Bullion to make 8 cups of stock.
3. Heat 4 Tbsp oil in a large pot, then add the cubed potatoes and leeks and some pepper and salt.
4. Cook on medium-high until it's all soft.
5. Add the stock and cook 20 minutes.
6. Stick it all in the blender and adjust the seasoning as needed.
7. Refrigerate; add some cream before serving.