Leek and Potato Soup

I have always wanted to try making western creamy soup but the plan was delayed due to the lack of a blender. Many recipes require blender to make creamy soup such as mushroom, pumpkin, broccoli soup. Lucky me discovered a potato soup recipe online that doesn't require blender, by tapping on the method I came up with this leek and potato soup. I am so glad that I have found an easy method to cook creamy soup and it tastes very yummy, texture is like baby food :)

Ingredients
1/2 tbsp butter
1 Russet potato
1/2 onion
1 leek stalk
1 cup vegetable/ chicken stock
1 cup water
1/2 cup fresh milk
Salt & black pepper to taste
Dried mixed herbs (optional)

Methods
1. Melt butter inside saucepan and saute chopped onions until fragrant.
2. Peel potato and cut into small cubes, cut leek into slices and add both into the pan. Stir for a min and pour in the stock, I used chicken stock. The stock shouldn't cover the vegetables. Let it boil and simmer with lid.
3. When the water almost dry up, the vegetables should be soften by now. In the pan, use a masher to mash up the potato into smaller cubes but not into fine whip potato form as we want to retain the small bites of potatoes.
4. Add in the cup of water and bring to boil. Add in fresh milk, you could adjust the quantity according to how thick you like your soup to be.
5. Add in salt & pepper.
6. Serve and garnish with a little cream/ milk and sprinkle some dried mixed herbs.