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Meanwhile, in a large skillet over low to medium heat, warm the olive oil. Add the leeks and rosemary. Saute slowly, stirring occasionally, until the leeks soften and turn yellow, approx. 15 minutes.
Skim the film from the water covering the spuds. When they are nearly soft, transfer the leek mixture to the potato pot. Add sea salt and pepper to taste. Simmer at least 15 minutes, until the potatoes are completely tender.
Variant, Kale and Potato Soup : skip the sauteing step. Add 1 or 2 bunches of chopped kale to the potatoes after they've cooked then simmer for 5 minutes.
posted by T5NF