Potato Leek Soup

Serves 4 - 6


2 Tbsp vegetable or olive oil
4 leeks, washed and sliced thin (use white part of leeks only)
1 celery stalk, sliced thin
1/4 onion, diced
2 garlic cloves, minced
1 bay leaf
1 quart chicken or vegetable stock, or water
1 pound russet potatoes, sliced into 6 pieces
2 Tbsp parsley, chopped
1/4 cup milk (optional)
salt and pepper to taste


Add 2 Tbsp oil to a medium pot over medium heat. Add leeks, celery, and onion to the pot. Cook on low heat until the vegetables are tender, approximately 7 minutes. Add stock and potatoes and bay leaf to the pot and bring to a boil. Simmer until potatoes are tender. Remove bay leaf and purée the soup in a blender or food processor until smooth. If using milk, add and bring back to a boil. Season to taste with salt and pepper. Serve soup in bowls and garnish with chopped parsley.