Cucumber Salad and Potato Leek Soup

Tonight's dinner was out of Jamie's Food Revolution cook book. The cucumber salad was just peeled and diced cucumber, chopped bacon and a homemade dill-yogurt dressing (plain yogurt, dried dill and a little salt). It's really simple but tasty :). The potato leek soup requires the following ingredients:
(serves 6-8, I cut the recipe in half for us)
-2 carrots
-2 celery stalks
-2 medium onions
-1 lb leeks
-2 cloves garlic
-1 3/4 qts chicken or vegetable broth, preferably organic (buying low sodium is always important too)
-1 lb potatoes
-olive oil
-sea salt and freshly ground black pepper
Directions:
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut into 3/4 inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place all your chopped ingredients into a saucepan on high heat and add 2 tbsp olive oil. Add all of your chopped and sliced ingredients and mix together with a wooden spoon. Cook around 10-15 minutes with the lid askew until the carrots are softened but still hold their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4 inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce heat and simmer 10 minutes with the lid on.
Serving:
Remove the pan from the heat and season with salt and pepper. Serve as is or pulse with an emersion blender until smooth. Divide between serving bowls. I added fresh grated mozzarella to the top of my soup for a little extra flavor :)