Ingredients

2 dried bay leaves

6 sprigs fresh rosemary/or 2 tsp. dried and crushed

4 sprigs frsh flat leaf parsley

1 tsp. peppercorns

3 tbsp. olive oil

4 tbsp. unsalted butter

4 celery stalks, diced

6 leeks(white parts) thinly sliced

4 shallots, minced

6 garlic cloves, minced

2 1/2 lbs. potatoes, cut into 1 inch pieces

2 qrts. chicken stock

1 cup milk

1/2 cup heavy cream

salt and ground pepper

Preparation

  1. Tie rosemary, bay leaves, parsley, and peppercorns in a piece of cheesecloth making a bouquet garni. Set aside. 2.Heat olive oil and butter in a stockpot. Add celery, leeks, shallots and garlicuntil very softabout 45 minutes stirring only occasionally. Do not brown. Add potatoes, chicken stock, and reserved bouquet. Cover and bring to a boil; reduce to a gentle simmer. Cook uncovered until poataoes are very tender, about 40 minutes. Remove bouquet and discard. 3. Working in patches, pass only half of the soup the ough a food mill fitted with a medium disk, into a large saucepan. Add the remaining chunky soup. Place the saucepan on meduim-low heat to warm the soup. Slowly stir in milk and cream, and season with salt and pepper.