soup of potato, potato and leek.

for best results eat wearing trackpants and ugg boots.
serves 4

you will need
5-6 medium potatoes, peeled and cut into small chunks
1 large leek, halved and sliced
olive oil
butter
1-2 thyme sprigs
1-2 bay leaves
700ml-1L vegetable or chicken stock
150 ml milk
salt and pepper

method
sweat off leeks with a generous splash of olive oil and small knob of butter in a large saucepan over a low heat for around 10 minutes. add a few sprigs of thyme, a couple of bay leaves and a good grind of black pepper to the leeks. add potatoes to the saucepan, stir and add stock, enough to cover all but 1-2 cm of the potatoes. simmer with lid on the saucepan until potatoes are tender, 15 minutes or so. take saucepan off the stove, add milk to the soup and pulverize using a stick blender or food processor until smooth. add more milk or stock to achieve desired consistency, taste for salt* and add if required. reheat for 5 or so minutes after blending and serve.
enjoy.

*depending on the saltiness of your stock you may or may not require salt.