Potato and Leek Soup

It officially dropped below 50 this weekend! So I made one of my favorite soups!

Recipe:

• 5 large potatoes (red or russet), peeled and chopped into chunks
• 3 tbsp butter
• 1/2 cup milk
• 1 onion chopped
• 2 leeks chopped (don't use big bulbs at end)
• 1 tsp garlic
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 can chicken or vegetable broth
• 2/3 cup water
• Extra water of boiling potatoes

Directions: 

• Boil enough water in large pot to cover the potatoes
• Add in potatoes and boil until they are cooked through
• Drain potatoes,  and in a separate bowl, combine with milk, butter, salt and pepper and blend until smooth- mashed potato like consistency 
• Meanwhile, add olive oil, garlic, and onions to pot and cook over medium heat until tender
• Once tender add in water and the broth to the pot, cover and let simmer for a few minutes
• Scoop all potatoes into the pot and stir to blend them with the other contents 
• Cover and let simmer a few more minutes (if you like your soup thinner you may want to add more water)
• Enjoy!