Potato Leek Soup

• Servings: 4-6

Ingredients

• Leeks - 2
• Potatoes - 3 medium
• Olive Oil or Butter - 2 TBSP
• Salt - 1 TBSP
• Pepper - 1 tsp
• Chicken Stock - 4 cups
• Milk - 1 cup

Instructions

1. Trim and slice leeks lengthwise. Wash out the dirt. Chop into rainbow slices.
2. In a big pot, heat oil over medium heat. Add leeks and simmer for approximately 5 minutes, until softened.
3. Peel and cube the potatoes and add them to the pot.
4. Add salt and pepper to the pot. Stir to combine.
5. Cook until the potatoes are soft.
6. Add 4 cups of chicken stock to the pot.
7. Cover and bring the mixture to a boil. Reduce heat and simmer, partially covered, for 25 minutes.
8. Remove from heat and add the milk.
9. Remove approximately 1/3 of the soup and transfer it to a blender. Puree until smooth.
10. Pour the pureed soup back into the pot and stir to combine.