Potato Leek Soup
Sautee leeks in 1 T of olive oil. Add 2 quarts of chicken broth. Bring to a boil. Add 6-8 peeled potatoes. Simmer for 30 minutes. Turn off heat. Use a blender or an immersion blender to puree. Put the soup back in the pot and add 1/4 cup milk. Simmer for a few minutes, stirring well.
Serve in mugs, sprinkled with 1/2 tsp of dill and some black pepper.
It's delicious and really filling.