Potatoe Leek Zoopa

This was very successfully tried the other day for the first time with mostly fresh veggies from the garden ('cept the taters). You will need:
several medium leeks (4 - 3/4 in. diameter leeks or equivalent. The more the merrier!)
6 yukon gold potatoes (fist size)
1 med onion
4 cups veggie/chicken broth
1-2 cup milk
2 cloves garlic
2 tbsp butter/oil
1/2 cup fresh parsley
a small pinch of thyme and rosemary(very easy on the rosemary as it is a strong spice)
salt & pepper
A food processor or blender

Finely chop onions, garlic, and leeks(I usualy go a little above where it turns green but sample it periodically while cutting to make sure it isnt too tough). Sautee for 3-4 min in 2 tbsp butter.
Skin and coarsely chop potatoes, boil for 5 min (or until soft but not to a mashable point yet). Add half cooked potatoes, broth, and saute mix to a pot and simmer for 10-15 min. Chop parsley, thyme, rosemary, and add salt & pepper in the last 5 minutes of simmer. Once cooked, add entire mixture (or in parts if you have a lower volume blender/food processor) to blender/food processor and puree. Add the milk to this mixture until it smooths out to the desired texture. Water can be added if need be to smooth it out more. This made enough for 6+ people in a 4 course meal.