2 tbsp butter (I usually use 1tbsp butter + 1tbsp olive oil)
2 leeks, sliced (just the white part or about 1/3-1/2 of the leek)
3 medium potatoes (amount is negotiable)
3 1/2 cups vegetable stock
1 1/2 cups milk
1/2 cup cream (sometimes I use half n half)
salt and ground pepper to taste
chives and croutons (optional garnish)

Melt butter in large pot. Add leeks and cook gently until soft (about 5 minutes). Add potato and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender (about 15 minutes).

For chilled/blended soup:
Process soup in blender or food processor until smooth. Stir in milk, cream and seasoning to taste. Chill for 2 hours.

For warm/chunky soup:
Turn soup off. Add milk, cream and seasoning. Enjoy.

Last time I added sliced green beans and just a pinch of thyme. Yummy.

by Mitchell Fam