Step 1

Saute the aromatics. In a medium-size pot on medium heat, add the oil. Once the oil is shimmering, dump in the leeks and saute for 1 minute. Next, add the garlic and saute for another 1-2 minutes.

Step 2

Add the veggies. Add the potato, celery, bouillon, and seasonings to the pot. Stir to combine.

Step 3

Pour in the stock and simmer. Add the stock to the veggies and stir. Cover the pot and simmer on low-medium heat for 15-20 minutes or until the potatoes are fork-tender and soft.

Step 4

Add the milk. Uncover the pot and pour in the milk and stir. Allow the soup to return to a simmer/low-boil.

Step 5

Safely blend the soup. Turn off the burner. Using an immersion blender (and a towel, if needed, to catch the splatter since this is HOT SOUP we're dealing with!), blitz the soup until smooth or to your desired consistency.

Step 6

Garnish each serving with a drizzle of olive oil and parsley if desired. Serve and enjoy!