Potato & Leek Soup

Potato & Leek soup is tasty, filling, and uses only rich
healthy ingredients. Now that it's Autumn, having
warm soup for dinner can make cold evenings
calm and relaxing. When I first discovered leeks,
I had no clue how to cook with them or if they
would taste good. It turns out that leeks have
an extremely flavorful taste that sort of tastes like
a mild onion. Leeks can be a little pricey at the
grocery store but they go a long way. If I don't
have leeks, I make the soup the exact same
way, but omit the leeks and use a small
onion instead.

Ingredients:
*makes 4-6 servings

1/2 TBS Extra Virgin Olive Oil
3 spears of celery diced
2 carrots diced
1/2 large leek diced (wash thoroughly)
3 TBS flour
5 medium potatoes peeled & diced
2 quarts of water
1 1/2 cup milk
1 1/2 tsp salt
dash pepper

In a large pan over medium heat,
 add oil,celery, carrots,and the leek.
Sprinkle with a little pepper.
Mix flour in with the vegetables. In separate
pan boil potatoes in approximately 2 quarts
of water. Drain (but save the potato water)
after they get tender but not too
soft. Add the potatoes to the vegetable mix
and add half of the water to the mixture.
Add 1 1/2 tsp salt. Add milk and stir.
Continue to add the rest of the water until
you get the perfect consistency. I usually
add all the water. If the soup gets too
thick add more milk or water.
Cook over low-medium heat for
about 30 minutes.