Potato Leek Soup

I seriously am in LOVE with this soup! It's from Shad's friend Mark Weinberg  who is also an amazing photographer! And I've never bought, cooked, eaten, or SEEN a Leek before! But can say now that I have! Anyway, its delicious so enjoy! 

Ingredients:
2 tablespoons butter
1 tablespoons olive oil
1 1/2 cups coarsely chopped leek
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups chicken broth
2 pounds cubed, peeled Yukon gold or red potato
1 teaspoons salt
1/4 teaspoon freshly ground black pepper


Preparation:
Heat butter and oil in large Dutch oven over medium heat. Add leek,
celery, and bell pepper; cook 4 minutes or until vegetables are tender,
stirring frequently. Combine milk and flour in a small bowl, stirring with
a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth,
corn, potato, salt, and freshly ground pepper; bring to a boil. Reduce heat,
and simmer 20 minutes or until potato is tender.

Yield: 6 servings (serving size: 1 1/3 cups)