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Ingredients

4-6 Yucon Gold potatoes washed and cubed
2-3 leeks, chopped and soaked
1 large white onion, chopped
1 clove garlic, chopped
1 celery stalk, chopped
Wondra flour dust
4-5 cups chicken stock or broth
4 tablespoons butter
salt and white pepper
1/2 cup cream or half-and-half

Kitchen Items

Soup/stock pot Hand blender Stovetop

Instructions

Melt the butter over medium heat in a large saucepan. Add the leeks, onion, celery, and garlic; cover, and cook for 5-7 minutes, stirring frequently.
Season with salt.

Add potatoes and cook for 5 more minutes, stirring frequently.
Dust with Wondra and mix.

Add the chicken stock or broth. Reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.

Puree the potatos and vegetables in the pot with a hand blender and process until smooth.
Add cream, season with salt and white pepper bring back to a simmer.
Adjust seasoning if needed.

When ready to serve, reheat the soup, serve in bowls with a dab of butter and sprinkle of white pepper and chives (optional).

About the author

Mr. X

I'm Mindy Roberts private chef. I comment from time to time on TheMommyBlog.net
I live in California and I teacher of 7th and 8th grade for my day job.

Website: www.theroadletters.com