Leek and poatoe soup...

This is the best fall comfort food! I almost always double the recipe, it is so good.

3 T butter

• melted in a 4 quart sauce pan (larger if doubling recipie)
• add

2 large leeks (the white area cut into thin slices - about 2 cups)

• cook slowly until transparent, stirring often
• add

1 large garlic clove, crushed

• cook for an additional 5 minutes on low stirring offten, not allowing onions to brown
• in the mean time peel

1 pound potatoes

• cut into 3/4" cubes
• add to leeks with

2 - 13 oz cans of chicken broth

• bring to boil and add

1/4 t salt
1/8 t pepper
pinch of celery seeds

• cook until potatoes are soft (about 15 minutes)
  
  Either serve as is
  
  OR
  
  Use a stick blender to puree until smooth (this is how I serve it)

Enjoy.