Dirty drippy water does not make good soup - but leeks do

"What's for dinner?"
"Potato and Leek Soup"
"Why are we eating a leek?"
"Why not?"
"A leak is a drip of dirty water - why are we eating a soup of that?"
Oh, Nicholas. Sweet Smart Nicholas!
I told my mom we were having that and she was equally turned off - but she ate creamed leeks as a kid - which sounds disgusting.
This soup was pretty delicious! It's not hard to make - at all. Another spin with the immersion blender made making a creamy smooth soup a cinch. I added a few chives to the top because, why not add yet more oniony goodness?
Eating this as leftover was also delicious - the more time it sits the flavors meld even more. I guess I'm on a soup kick, good thing since yesterday was the beginning of November and the windchill was -6. Brrrr! Maybe Sundays are for soup? Guess I better get another recipe lined up for next week!

Potato Leek Soup
4 medium leeks, dark green stems removed
1/2 large white onion, chopped
2 medium russet potatoes, peeled and cut into cubes
1 tablespoon flour, use AP gluten free flour for GF
1 tbsp butter
4 cups chicken stock, use vegetable broth for vegetarians
1/2 cup 2% milk
salt and fresh pepper

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame.
Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil.
Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
Serve immediately.