• 2 pounds potatoes, peeled and cubed (about 5 cups)
• 2 leeks, washed and chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 5 cups chicken broth
• 1/2 cup milk
• 1/4 cup heavy cream
• Salt and pepper to taste
• Optional Garnishes
• Shredded cheddar cheese
• Cooked, crumbled bacon
• Chopped green onion

In a large saucepan, melt the butter over medium heat. Add the potatoes, leeks, onion, celery and garlic. Cook and stir for about five minutes. Add the chicken broth and milk. Season with salt and pepper. Reduce heat to low and simmer until potatoes are tender. Remove about half of the vegetables from the pot and let cool for 10-15 minutes. Put cooled vegetables in blender and puree until smooth; return to pot. Add cream and stir to combine. Reheat if necessary.

Serve with shredded cheese, crumbled bacon and chopped green onion for garnish.

by Pak101.com (few years ago!) / 1395 views