Angela's Potato and Leek Soup

INGREDIENTS

2 Tbsp butter
3 large leeks (long green parts only), chopped and rinsed
1 large onion, finely chopped
1 bay leaf
2 lb of potatoes, peeled and diced
Vegetable stock
1/2 - 1 cup milk (or soy milk)
Sea salt and black pepper
2 Tbsp fresh parsley, chopped

DIRECTIONS

Heat butter, saute leeks, onions and bay leaf. Cover, stirring occasionally, until it is a rich green colour.

Add the potatoes and just enough stock to cover them. Bring to a boil, then turn down the heat to a simmer.

Add the milk and mash. Add more milk to the desired consistency. Add salt and pepper to taste.

Cover and simmer for about 15 to 20 minutes.

Sprinkle parsley on each bowl just prior to serving.

Make this soup in advance; it is even better when reheated the next day!