In a large saucepan, sauté leeks in safflower oil until soft and lightly browned. Add potatoes and 1 1/2 quarts water. Cover and simmer until tender.

Remove about 4 cups of the soup to a blender, add chick’nish seasoning and blend until smooth, adding water as necessary.

Return contents of blender back to the soup, stir in ranch seasoning and salt to taste.