from The Irish Heritage Cookbook

4 tablespoons butter
2 lbs. boiling potatoes, peeled and sliced
1 lb. leeks, (white and pale green parts) washed and sliced
1 onion, chopped
1 celery stalk, sliced
5 cups homemade chicken stock or canned low-salt broth
2 1/2 cups milk
1 bay leaf
2 tablespoons minced fresh parsley
salt and ground white pepper to taste
1/2 cup half and half
1/4 cup chopped fresh chives

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, 1/2 cup of the milk, the bay leaf, parsley, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender, about 30 minutes.

Discard bay leaf, and let the soup cool for 15 minutes. Transfer to a blender or food processor in batches and process until smooth. (To make ahead, cover and refrigerate for up to 12 hours.)

To serve immediately, heat the puree in a sacuepan over medium heat and stir in the remaining 2 cups milk. Heat through, ladle the soup into bowls, and swirl int 1 tablespoon half and half into each serving. Sprinkle with the chives.

Notes:
1. The leeks I gleaned from last summer’s garden were not extraordinarily white, but I use them in this soup. The flavour is still there, however the final product isn’t very white. Oh well.

2. Heat slowly – it has tendency to stick. Freezes well. Sour cream could be substituted for the half and half or it could be left out all together. Mecandes likes grated cheddar on top instead.

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