Soup de Poireaux et Pommes de Terre - Leek & Potato Soup

Based on a recipe from The Best of France by Evie Righter.
Serves 4.

Ingredients:

• 1 ½ lbs potatoes, peeled & diced into ¼-inch cubes
• 1 ½ lbs leeks, white parts only, washed thoroughly, drained, & chopped
• ½ c minced celery
• 6 c chicken stock - made from Better Than Bouillon.
• 1 c milk
• pepper

In a large pot, combine the potatoes, leeks, celery, and stock. Bring to a boil and simmer, covered, for 40 minutes, or until the vegetables are tender.

Add the milk. Add pepper to taste. Bring the soup just to a simmer. Cook over low heat for 5 minutes.