Potato Leek Soup
A recipe from the Sneaky Kitchen
1 large leek (or 2)
1-1/2 tablespoon olive oil
2 slices of bacon, diced
1 teaspoon caraway seeds
black pepper to taste
1 large stalk of celery 
3 medium potatoes 
2 cups water (approximately)
2 cups low fat milk
salt to taste
1 Tbsp chopped fresh parsley
  (or 1 teaspoon dried flakes)
1 teaspoon butter (optional)
instant potato flakes

Cut leek in quarters lengthwise. Cut off root end that holds it together, separate & trim off tough dark green parts. Place in cold water to soak for a few min. 

Place about 1 Tbsp. olive oil in a large, heavy soup pot over  med.  heat. Add diced bacon & cook, stirring occasionally until bacon starts to crisp. Meanwhile, remove leek from water, washing away sand & mud & rinsing. Slice thinly. Wash, trim & chop the celery.

When bacon is cooked through, drain well in a metal strainer or colander. Add the balance of the olive oil to the pot. Add caraway seeds stir for a moment. Add celery, leek, black pepper & bacon. Stir & sauté until veggies are limp.  

Meanwhile, peel & cut potatoes into 1" cubes. When veggies are limp, add potatoes & water. The water should just barely cover the potatoes. If not, add a little more. Bring to a boil, then cover & reduce heat to a bare simmer.  Cook for about 40 min., or until potatoes are thoroughly tender.

Add milk, & salt to taste. Add parsley & butter. Slowly heat, stirring from time to time, but do not boil or it will curdle. Add some potato flakes little by little, waiting a moment between each addition, to thicken slightly (or remove and puree some of the cooked potato. Taste & readjust the salt. (If it's a little too salty, add a bit more milk & potato flakes.) For those who like it hot, sprinkle each bowl with extra black pepper just before serving.