POTATO LEEK SOUP

Have leftover mashed potaoes? This is a great way to use them. Quick, easy and delicious.
                                                                            

Leftover Mashed Potatoes (1-2 cups)
2-4 potatoes, peeled and cubed
1 medium onion (cut in quarters and sliced)
2-3 leeks, white and very light green part only, thinly sliced
4 Tbls butter
½-3/4 cup water
Up to four cups of Milk
Salt and pepper to taste

Using a large sauce pan, saute onion and leeks in butter, until soft and fragrant. Set aside. In same pan,  cook potatoes, in water, until tender; do not drain. Add mashed potatoes and onion/leek mixture. Mix until well blended. Add milk gradually until desired consistency. Use more milk if necessary. Bring to a slow simmer, do not let boil. If soup is too thin, soften 2-3 tsp cornstarch in small amount of water. Add slowly to soup, until desired thickness is reached; add a little milk, if soup gets too thick. Season with salt and pepper to taste. Be very careful to not let soup boil, as milk will curdle; milk also burns very quickly.

Enjoy!