I tried to send this recipe as a private message, but I couldn't get it to go through. So here it is!
POTATO LEEK SOUP
1 medium Leek
4 medium Potatoes (about 1 1/4 lbs.)
2 Tablespoons Olive or salad oil
1 Cup Chicken Broth
1/4 cup Milk
1/2 teaspoon Salt
Cut off root and discard tough leaves from leek. Cut leek lengthwise in half, rinse with running cold water to remove sand. Cut leek crosswise into thin slices. Peel and cut potatoes into 1/2" cubes.
In 3 quart saucepan over medium high heat in olive oil, cook leek until tender about 5 min. Add potatoes, chicken broth, and 1 1/4 cup water. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 15-20 minutes, until potatoes are very tender.
Spoon half of soup or so into a blender or food processor. Cover and blend at low speed until smooth. Pour soup back into saucepan; stir in milk and salt. Heat through.
Serve with hot cheese french bread, and a green salad.
Note: I usually make a double recipe, as leftovers are good too.