Leek & Potato Soup

• 1 large Leek (Shimonita or Japanese leeks)
• 2 medium Potatoes
• 200 ml Milk
• 1 tbsp Butter
• 400 ml Consomme or vegetable soup stock (dissolved in water)
• 1 clove Garlic
• 1 Bay leaf
• 1 Salt and black pepper
• 1 Croutons, parsley

1. Thoroughly wash the leek and remove the green stalk.
2. Roughly chop the white stalk.
3. Peel the potatoes and dice into 1 cm cubes.
4. Melt the butter in a pot, and add the minced garlic and the leek from Step 1.
5. Cook, but be careful not to burn it.
6. Add the potatoes.
7. Lightly cook, then add the soup stock and the bay leaf and bring to a boil.
8. Simmer for 15 minutes until the potatoes are cooked through.
9. Remove any scum and the bay leaf, and mix in a food processor or blender.
10. Be careful since it's hot.
11. Heat again and add the milk.
12. Once it's heated, flavor with salt and black pepper and it's complete.
13. Serve with croutons to taste.

shimonita, potatoes, milk, butter, vegetable soup stock, clove garlic, bay leaf, salt, croutons

Taken from cookpad.com/us/recipes/147642-leek-potato-soup (may not work)