Potato Leek Soup – Wellness in the Schools

Ingredients

• 2 Tbsp vegetable or olive oil
• 4 leeks, washed and sliced thin (use white part of leeks only)
• 1 celery stalk, sliced thin
• 1/4 onion, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 quart chicken or vegetable stock, or water
• 1 pound russet potatoes, sliced into 6 pieces
• 2 Tbsp parsley, chopped
• 1/4 cup milk (optional)
• salt and pepper to taste