Leek and Potato Soup
Leeks are a member of the onion family and have a mild, sweet flavor.
(Serves 4 - 6)

Ingredients:                    
1 tablespoon butter
1 tablespoon olive oil
2 leeks, thinly sliced and washed well to remove all dirt
2 medium potatoes, peeled, cut into 1/2-inch pieces
3 cups canned chicken broth
1 cup whole milk
Pepper to taste

Directions:

1. Melt butter with olive oil in large saucepan over medium heat.
2. Add sliced leeks and  potatoes. Cover and cook on medium stirring occasionally for about 10 minutes -
   be careful not to brown the vegetables.
3. Add chicken stock; increase heat and bring to boil.
4. Reduce heat, cover and simmer until potatoes are very tender, 
   20 - 30 minutes. Remove from heat. Season to taste with salt and pepper.
5. Working in batches, puree soup in blender. Return soup to saucepan and mix in milk to desired consistency. Cook over low heat to warm through.
6. Serve in individual bowls.