Potato & Leek Soup (Julia Child's)

Heat 2 tbsp of Oil in a large stockpot over medium heat. Add 3 large cleaned, thinly sliced Leeks (only white part) and 4-5 peeled and roughly chopped Medium Potatoes. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes. Add 6 cups of Vegetable Stock / Water, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender. Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches. Add  ½ cup of Heavy Cream, and season to taste with Salt and a tbsp of Lemon Juice. Ladle into bowls and garnish with a dollop of ½ cup of Sour Cream, and a tsp of 1/3 cup of minced parsley.