6 cups water
6 cups diced potatoes
4 tablespoons Extra Virgin Olive Oil (EVOO)
3 large leeks, sliced thin
1 cup chopped celery
1 teaspoon thyme
1.5 teaspoons dill
1 teaspoon salt
Black pepper, to taste
2 tablespoons flour
1 cup heavy cream or milk
1/2 cup minced parsley
Boil water in a large soup pot. Add potatoes and cook until tender, about 20 minutes. Puree 4 1/2 cups of the potatoes in a blender and put back in soup pot.
In a large frying pan sauté leeks, celery, thyme, and dill in 2 tablespoons EVOO for a few minutes.
Cover and cook on low 10 to 15 minutes. Add to the soup pot. Add salt and pepper.
In the frying pan heat 2 tablespoons EVOO. Add the flour. Mix and brown for 1 minute on low heat. Whisk in milk or cream. Add to the soup. Add the parsley. Simmer 10 to 15 minutes.