Ingredients

6 leeks
6 medium potatoes
1 large carrot
5 Stalks of celery
1/2 cup fresh parsley
5 bay leaves
8 cups of chicken broth
2/3 cup milk
1/3 cup butter
2 onions
4 garlic cloves

Procedure

Prepare the leeks, potatoes, carrot and celery by dicing them to 1/2 inch pieces. Set this aside in bowls then proceed to dicing the onion and garlic separately.

In a large pot, melt the butter on medium heat then add the onions. Stir the onions until they start to brown slightly. Add the garlic and keep stirring for about 20 seconds. Add some of the chicken stock to de-glaze the bottom of the pot and stir.

Add the diced vegetables to the pot then add the rest of the chicken broth. Mix everything together, reduce heat to medium-low and cover to simmer.

In a glass or ceramic mug, place the bay leaves and 1/2 cup of water in the microwave on high heat for 2.5 minutes. Strain the bay leaf infusion into the soup and cover once more.

Simmer soup for 30 minutes (until vegetables are tender)

Remove from heat then use a hand blender to purée the soup. Once smooth, add the milk and purée with the hand blender 20-30 seconds more.

Serve in soup bowls alone or with a dollop of sour cream or heavy cream.

Enjoy!