Potato Leek Soup - cooking recipe

Ingredients

6 leeks (about 2 c.), chopped
2 Tbsp. butter
3 c. vegetable or chicken broth
1 tsp. salt (optional)
6 to 7 medium potatoes (about 2 c.), chopped
1 c. milk (at room temperature)
ground pepper to taste

Preparation

Peel and chop leeks; all of the white and some of the tender green parts.
Rinse well.
Fry leeks in butter in soup pot on low heat until soft.
Add broth and salt.
Peel and chop potatoes into small pieces.
Add to soup.
Cook 40 minutes on low heat.
Puree entire soup in blender or food processor.
Return to pot and slowly stir in 1 cup milk.
Do not boil.
Serve hot with freshly ground pepper.
(Can thin the soup with more broth if desired.)