Carrot Leek Soup

5 large leeks, cleaned very well (split apart leaves all the way to
the base), and coarsely chopped
~8 cups carrots, washed and cut into large chunks
a potato, chopped or 1/2 cup red lentils
Olive oil
water
salt and pepper

Saute leeks slowly in olive oil (browned leeks are bitter) till
tender. Add carrots, potato or lentils, water to cover, and salt and
pepper. Bring to a boil, and simmer (or pressure cook for 1-3
minutes) until vegetables are tender. Puree with immersion blender.