Cheesy Potato Leek Soup

Rinse and halve the leek. Cut the white leek into thin rings and the green leek into bite size strips. Peel, rinse and dice the potatoes. Heat the oil in a saucepan. Saute the white leek over low heat for 3-4 minutes, until translucent. Add the potato cubes and saute. Deglaze with the broth. Season with salt and pepper. Add the boquet garni and simmer for 15 minutes. Add the green leek. Simmer for another 15-20 minutes, until the potatoes are soft. Season with salt and pepper. Serve sprinkled with parmesan.