Ingredients

• 2 lbs boiling potatos, peeled and sliced
• 1 lb leeks, washed and sliced
• (remove the dark green top and use only the white part. It usually takes a couple of good sized leeks.)
• 1 onion chopped
• 1 celery stalk, sliced
• 5 cups chicken broth
• 2 ½ cups of milk
• 4 Tbsp butter
• 1 bay leaf
• 2 Tbsp chopped fresh parsley (I did not use this in the soup you had….)
• Salt and Pepper
• ½ cup half and half
• ¼ cup chopped fresh chives

Directions

• Melt butter over medium heat in large saucepan. Add vegetables, cover and cook for 5 – 7 minutes stirring frequently. Add stock, ½ cup milk, bay leaf, parsley, salt and pepper. Reduce heat to low, cover and cook until vegetables are tender, about 25-30 minutes. Discard bay leaf and let soup cool for 10 – 15 minutes.
• Transfer mixture to a blender in small batches and process until smooth. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk.
• Swirl in 1 Tbsp of half and half before serving (optional…I don’t do that) and sprinkle with chives.

Serves 8