Potato Leek Soup
from The Enchanted Broccoli Forest Cookbook

3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 ½ tsp salt
1 cup milk
freshly ground black pepper
1 sprig of thyme

1) Scrub the potatoes and cut them into 1 inch chunks.  Place them in a soup pot with the leeks, celery, carrot, water, and salt.  Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes.) Remove from heat, and let it cool until it’s no longer too hot to puree.
2) Puree the soup in a blender or a food processor.  Stir in the milk.
3)  Add black pepper to taste, and adjust salt, if necessary.  Serve hot or cold, possibly topped with a sprinkling of fresh herbs.