Potato Leek Soup

• 3 large potatoes

• 3 cups chopped leaks

• 1 celery stalk

• 1 carrot

• 4 tablespoons butter

• 3/4 tsp salt

• 1/2 cup veggie stock

• 3 cups milk

• fresh herbs

1. Saute the potatoes, leeks, celery and carrot in butter for 5 minutes

2. Add stock and bring to a boil. Cover and reduce heat to a simmer, simmer for 20 minutes, until potatoes are soft.

3. Remove from heat, add milk and blend with emersion blender.

4. Return to heat, add pepper and fresh herbs.