Potato Leek Soup with Roasted Sausages

OK, so this is really easy to make, but I think my recipe is perhaps tastier and easier to make than some.  Enough with that.

3 1/2 to 4 pounds spuds (yukon golds are my favorite)
1 large onion
3 large leeks
2 quarts chicken or veggie broth
2 bay leaves
salt 'n pepper
2 tbs olive oil
2-3 tbs butter
2-3 green onions
sausages (I used chicken with basil and sundried tomato)
crusty bread

Clean and chop the leeks.  Peel and chop the onion.  Heat the olive oil and butter in a large saucepan over medium low heat.  Add the veggies and some salt.  Saute, stiring occasionally, until soft, about 5 minutes.

Peel and chop the potatoes into 1" or so hunks.

Add the spuds to the veggies, and pour in the chicken broth.  Add the bay leaves.  Bring to a boil, then reduce heat and simmer until the potatoes are very soft.  Remove from heat.

Cook the sausages per package directions (I pan roasted them in a little olive oil--grilled is really good too).  Chop the green onions.

OK, now it's time to go motor boating!  Kind of.  I guess they're called immersion blenders.  Anyway, these things are very handy, and much simpler than trying to puree the soup in a food processor.  So, puree away.  Add salt and freshly ground pepper to taste.

Ladle the soup into bowls, and top with green onions.  Serve the sausages and bread on the side.  If you want, you can slice up the sausages and add them to the soup.

You don't even need matching plates and bowls (OK, so I get a 1 for presentation).