Directions

1. Chop the onions then peel and cut potatoes into cubes. Set aside.
2. Remove stems from the leeks then wash them, being careful to remove all the grit and dirt. Cut and separate the rings to make sure no dirt remains.
3. Once clean, chop leeks into thick pieces.
4. In a medium pot melt butter on low heat. Add flour slowly and stir with a wooden spoon to ensure it does not clump.
5. Once fully mixed and thickened, add chicken stock, leeks, onion, potatoes and bring to a boil.
6. Cover your soup and let it simmer on a low heat for 20-25 minutes or until potatoes are soft.
7. Blend the soup in an immersion blender, adding the milk, salt and pepper while blending.
8. Once fully smooth, plate and serve.