Ingredients
1 tablespoon unsalted butter
2 leeks, both the white and green parts, cleaned and chopped
2 celery ribs, diced
4 large russet potatoes (about 4 cups), peeled and cut into 1/2 inch cubes
2 cups milk
1 1/2 cups vegetable broth
salt and pepper to taste
Preparation
Melt the butter at medium heat in a large soup pot. Add the leeks and celery and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the potatoes, milk, and broth and season with salt and pepper. Allow the liquid to come to a boil, then reduce heat to a simmer and cook until potatoes are tender, but not falling apart, about 25 minutes, stirring occasionally to prevent milk from forming a “skin.” When the potatoes are done, transfer the soup to a blender in batches and process lightly, allowing some chunks to remain. Serve immediately with crusty bread.
