Ingredients
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4 tablespoons butter
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2 lbs boiling potatoes, peeled and chopped large
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1 onion, chopped
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1 celery, sliced
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5 cups homemade chicken stock
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2 1/2 cups milk
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1 bay leaf
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2 tablespoons minced fresh parsley
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salt
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white pepper
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1/2 cup half-and-half
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1/4 cup chopped fresh chives
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1 lb leek, washed and sliced (white and pale green parts only)
Instructions
- In a large saucepan, melt the butter over medium heat.
- Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently.
- Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper.
- Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
- Discard the bay leaf, and let the soup cool for 10 to 15 minutes.
- Transfer to a blender or food processor in batches and process until smooth.
- Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk.
- Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving.
- Sprinkle with the chives.