Potato Soup IV

Ingredients

• 3 leeks, white parts only
• 4 Russet potatoes, peeled and quartered
• ¼ cup butter
• ½ cup milk
• ½ cup light cream
• 4 cups chicken stock (see our Chicken Stock recipe)
• ¼ teaspoon fresh chopped chervil
• 2 tablespoons celery, sliced into small pieces
• 2 tablespoons shallots, chopped
• pinch celery seed
• chopped parsley to garnish
• croutons (optional)

1.In a Dutch oven, sauté leeks until softened with half the butter. Add chicken stock, 1/2 teaspoon of salt, celery, potatoes, and simmer 20-25 minutes. 

2.  Remove potatoes and leeks, set aside. Using a potato masher or electric mixer, mash the potatoes to a puree. Add the puree to the cooking water.  Stir in milk, cream, and remaining butter. Heat about 3 minutes.

3. Season to taste with salt and freshly ground pepper. Garnish with parsley and croutons (optional).

Serves 6 to 8