Creamy Potato and Leek Soup with Beans and Broccoli

Potato and leek soup is amazing on its own!  This time I added some beans and broccoli for a more hearty soup.  You can also substitute onions for leeks and use other veggies beside broccoli. The use of an immersion blender (a recently purchased tool for me) makes pureeing much easier than cooling and blending the mix.
Serves about 4
Ingredients:
2 Tbsp olive oil
2 garlic cloves, chopped
2 cups chopped leeks, white and soft green part only (about 3 leeks)
4 cups of water or broth
3 cups potato, peeled and coarsely chopped (about 3 medium potatoes)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
1/4 tsp Italian seasoning
1 cup milk
1 15 oz. can of beans, (preferably white beans such as navy or cannellini) drained and rinsed
1 cup chopped broccoli (fresh or frozen), florets and stems
shredded cheese for garnish

Heat the oil over medium heat, add the garlic and stir constantly for about 1 minute.  Add the leeks and saute another 1 minute, then add the water or broth, potatoes, salt, pepper, red pepper flakes and Italian seasoning and stir well. Cover and bring mixture to a boil then reduce heat to med-low and simmer for about 30-40 minutes until all is tender.  If you have an immersion blender, use it to puree the mix. Otherwise cool the soup 1 hour or more and puree in a blender, in batches if necessary filling only half way per batch (the first part can be done ahead of time, 1-2 days and kept in fridge before pureeing).  Return to pan if necessary and add the milk, beans and broccoli and return to a simmer over medium heat for about 15 minutes uncovered.  Adjust liquid content to desired thickness (add water to liquefy or simmer longer for a thicker soup). Season to taste. Serve with bread for dipping and shredded cheese on top, such as Parmesan or Swiss.  Enjoy!