Potato Leek Soup with Crispy Garlicky Toast Slices (makes about 5 cups of soup)
1 lb (about 1 large) potato, peeled and diced.
3 leeks, sliced lenthwise in half, rinsed, and thinly sliced.
2 quarts water
1/2-1 T sea salt
3 T butter softened
1/4 cup milk
Directions: Combine potato, leeks, salt and water in a stock pot and simmer for 30-40 minutes until potato is tender. Drain about 1 quart of water and reserve. Use a hand immersion blender to puree the remaining ingredients in the stock pot. Add butter and milk and puree or stir to blend. Add salt (and pepper if you like) to taste, and use reserved broth to thin the soup to your liking. Sprinkle with parsley or chives to garnish.
For bread, slice french bread into thin slices and place on a tin foil lined baking pan. Melt butter in a small pan and press garlic into melting butter. Stir and pour onto bread slices. To make this healthier, pour olive oil over bread instead. Toast in toaster oven.