Creamy Potato Leek Soup

Leek cream soup:

1. Wash the onion, potatoes, and white part of the leek and slice them. Keep the green part of the leek for later.
2. Add a bit of vegetable oil to a pan and fry the vegetables for about 2 minutes.
3. Add the milk and salt.
4. Simmer over low heat until the vegetables soften.
5. Put the vegetables in a blender and blend them while gradually adding the cooking cream.
6. You may use the green part of the leek to make an emulsion. Chop it and blend. Gradually add oil (similar to mayonnaise).
7. Using a colander, strain the mix to obtain a smooth texture.

Plating:

1. You can add fried bacon or fried onion if comfort food is what you crave or various spices and herbs for even more flavor.