Potato Leek Soup

Intro

Easy and delicious winter soup. Can also be made in Spring with Spring Leeks such as Bulgarian Leeks. Expect a milder, sweeter flavor.

Directions

1. Clean and chop up all the leeks, discarding or otherwise reserving the woody dark green parts.
2. Melt half a cup of butter in a stock pot. Add the leeks and sauté until soft.
3. Chop the potatoes up into 1-inch chunks. Add to the pot and cover with the stock. Bring to a boil, and allow to cook until potatoes are soft. Approximately 15 minutes.
4. Using an immersion blender, puree the contents into a consistent solution.
5. While the heat is still on, add the milk, and season with salt, pepper, thyme, and rosemary.
6. Serve hot. Optionally add freshly cut chives, scallions, or crumbled bacon.