Cream of Leek and Potato Soup II

By Maverick19

This can be served hot or cold

Ingredients

• 2 lbs leeks
• 2-4 oz butter (1/2-1 stick)
• 1 1/2 lbs potatoes, peeled and diced
• 1 stalk celery, chopped
• 3-4 cups chicken or vegetable stock
• 3-4 cups milk (use same amount as stock)
• salt and fresh ground pepper
• fresh grated nutmeg
• 12 oz double (heavy) cream
• 3 Tbsp finely cut fresh chives, for garnish
• If you need to add more liquid to the large saucepan, add equal amounts of stock and milk.

Preparation

Step 1

1. Wash the leeks well and drain. Thinly slice the white part, plus an inch of the green. Dice or Slice potatoes (if you slice potatoes, it will make the soup a little more hearty).

2. Melt the butter in a large saucepan over a moderate heat and add the leeks and potatoes. Cook for 7-10 minutes, siring continuously. Add the celery, pour over the stock and milk and bring to a boil. **Check to see if you have enough liquid vs. amount of vegetables. Add stock and milk in equal amounts as needed. Reduce the heat to a simmer and season with salt, pepper and nutmeg. Simmer for 25-35 minutes, until the vegetables are tender.

3. If serving hot: Stir in the cream and correct the seasoning. Heat through, but do not allow to boil. Remove from the heat. Garnish with chives and serve.

If serving cold: Process in a blender or food processor, add the cream and correct the seasoning. Allow to cool, then refrigerate until cold. Garnish with chives and serve.