1cupleeks, chopped and separated white from green(or use chopped white or yellow onion)
1quartchicken or vegetable stock(enough to completely cover the potatoes with extra liquid on top of them)
½cupcelery(chopped)
¼cupparsley(chopped)
salt and pepper to taste
1cupheavy cream or milk(optional)
Instructions
Add potatoes, onions (leeks), celery and parsley to a large pot. Add stock until vegetables are covered with liquid plus a bit more on top.
Cover and bring to a boil. Reduce heat to a simmer. Cook until potatoes are soft enough to begin to "mush".
Mash with potato masher for chunkier soup. For more pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
Thin with cream, if desired. Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.