Potato Leek Soup

In a large pot, heat the olive oil while chopping the veggies. 2. Saute the leeks and garlic until fragrant, about 5 minutes. 3. Add all remaining ingredients to the pot except the milk. 4. Cover the pot, bring the soup to a boil, then reduce to a simmer for 20 minutes until the potatoes are fork tender. 5. Blend the soup with an immersion blender until smooth. 6. Stir in room-temperature milk. 7. Serve with your favorite toppings such as chives.