Consommé or vegetable soup stock (dissolved in water)
Salt and black pepper
Thoroughly wash the leek and remove the green stalk. Roughly chop the white stalk. Peel the potatoes and dice into 1 cm cubes.
Melt the butter in a pot, and add the minced garlic and the leek from Step 1. Cook, but be careful not to burn it.
Add the potatoes. Lightly cook, then add the soup stock and the bay leaf and bring to a boil. Simmer for 15 minutes until the potatoes are cooked through.
Remove any scum and the bay leaf, and mix in a food processor or blender. Be careful since it's hot.
Heat again and add the milk. Once it's heated, flavor with salt and black pepper and it's complete.
Serve with croutons to taste.
Story Behind this Recipe
Here is a standard recipe for leek, which are grown in the cold winter. For variation, add cheese to change the flavor of this simple soup.
The key is to cook the leek slowly to bring out the flavor, but don't burn it. If you like a richer flavor, substitute part of the amount of milk with heavy cream. This has a substantially thick consistency. Adjust the thickness as desired.