Potato Leek Soup

• 2 whole Medium Leeks
• 2 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 8 Medium Potatoes
• 3 quarts Vegetable Broth
• 2 Bay Leaves
• 1 teaspoon Thyme
• 1/4 teaspoons Pepper
• 1/2 teaspoons Seasoned Salt

1. Slice leeks lengthwise in half. Rinse under running cold water to remove any dirt and dry with a towel. Slice the whole thing (white and dark green parts) in 1/4 inch slices. Mince the garlic.
2. Heat the olive oil and butter in a 6-qt or larger soup pot. Add the leeks and garlic, saute on medium-high until the leeks soften, for about 10 minutes, stirring occationaly.
3. Meanwhile scrub and cube the potatoes. We leave the skins on for more vitamins.
4. Add all remaining ingredients and cook on high until the potatoes start to fall apart, about 25 minutes. Remove the bay leaves and mash with a potato masher until desired consistency. We like ours slightly chunky.
5. Taste and add more salt and pepper if desired. If you like a creamy soup, add 1/2 cup half-and-half at this point, but it is great as is.
6. Serve with a big hunk of sourdough bread or grilled ham and cheese sandwich and enjoy!

leeks, garlic, olive oil, butter, potatoes, vegetable broth, bay leaves, thyme, ubc, salt

Taken from tastykitchen.com/recipes/soups/potato-leek-soup-3/ (may not work)