Ingredients
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4 tablespoons butter or 4 tablespoons margarine
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2 medium leeks or 2 medium onions, chopped
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2 lbs potatoes, peeled and sliced
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3 cups milk
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5 1/2 cups chicken stock
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1/4 cup chopped fresh chives
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1/4 teaspoon dried thyme
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1 cup light cream
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salt & freshly ground black pepper
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4 tablespoons cornstarch
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4 tablespoons cold water
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1/2 teaspoon celery seeds or 1/2 teaspoon celery salt (don’t worry if you have neither)
Instructions
- In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
- Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
- Cover and simmer gently for about an hour or until potatoes are completely cooked through.
- Stir together cornstarch and water.
- Mix thoroughly.
- Add to soup, stirring constantly to avoid lumping.
- Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
- Add the cream and gently heat, but do not boil.
- Season with salt and pepper.
- Serve with garnishes.