1. Cut leek lengthwise and separate layers; wash to remove any grit. Then cut leeks into thin slices the short way.

2. Heat oil in a large soup pot and sauté leeks about 5 minutes, until soft.

3. Add potatoes and broccoli (except reserved florets), and the broth. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes or until vegetables are tender.

4. Purée soup using a blender wand, or in a blender. Return soup to pot, if using a blender.

5. Add reserved florets and cook for a few minutes, then add milk and heat gently but do not boil.

6. Add salt and pepper to taste, and serve.

Notes: 
• We generally use whole milk, but any type of milk works here. You can even skip the milk and use vegetable broth for a vegan soup. 
• A little grated cheddar added when serving turns this into a lovely broccoli-cheddar soup.
• Or, season with curry powder for a zippy curried broccoli soup.