Potato Leek Soup

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   ["Melt the butter at medium heat in a large soup pot. Add the leeks and celery and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the potatoes, milk, and broth and season with salt and pepper. Allow the liquid to come to a boil, then reduce heat to a simmer and cook until potatoes are tender, but not falling apart, about 25 minutes, stirring occasionally to prevent milk from forming a ""skin."" When the potatoes are done, transfer the soup to a blender in batches and process lightly, allowing some chunks to remain. Serve immediately with crusty bread."]

* Per serving · 4 servings · Values may vary.

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