Ingredients

2 pounds boiling potatos, peeled and sliced

1 pound leeks, washed and sliced

1 onion, chopped

1 celery stalk, sliced

5 cups chicken stock or broth

2 1/2 cups of milk

4 tablespoons butter

1 bay leaf

2 tablespoons chopped fresh parsley

salt & pepper

1/2 cup of half & half

1/4 cup chopped fresh chives

Preparation

  1. Melt the butter over medium heat in a large saucepan.
  2. Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently.
  3. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.
  4. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
  5. Discard the bay leaf, and let the soup cool for 10 - 15 minutes.
  6. Transfer to a blender or food processor in batches and process until smooth.
  7. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk.
  8. Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving. Sprinkle with the chives.