1.      Heat oil in a sauce pot on medium heat.

2.      Add shallots, onions and leeks and stir. Cook for 5-7 minutes.

3.      Add in potatoes and seasonings and stir.

4.      Add in vegetable broth, milk, and water.

5.      Bring to a boil and then reduce to a simmer, simmer for 20 minutes.

6.      Once potatoes are soft, then add soup mixture to a blender.

7.      Blend on low until smooth.

8.      Return to pot and heat on low for 5 minutes.

9.      Serve with cooked leaks and additional seasonings to taste.

• Serves 3-4

• Veganize: use soyilk, same amount.

• Make even creamier: substitute milk with cream, or heavy cream (use half of the amount)

• Don’t have shallot? Use yellow onion & garlic (1/4 onion, 1 tsp garlic)