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4 ounces butter
5 cups chopped leeks
2 stalks celery, chopped
1 large onion, chopped
3-4 cups roughly chopped potatoes
2 quarts chicken stock or water
1-2 cups heavy cream
salt and freshly ground pepper
Melt the butter in a saucepan, add the leeks, celery and onion and stew slowly for about 10 minutes until golden and soft. Do not let the mixture brown. Add potatoes and chicken stock or water; cover and bring to a boil. Reduce heat and simmer for 20 to 40 minutes, until the potatoes are thoroughly cooked. Mash the vegetables or roughly puree in a food processor or food mill. Heat the cream and add it to the soup. Add salt and pepper to taste.
Serves 4 to 6.