Ingredients
The following ingredients have 4 Servings
- 4 cups russet potatoes (peeled and cut in chunks)
- 1 cup leeks, chopped and separated white from green (or use chopped white or yellow onion)
- 1 quart chicken or vegetable stock (enough to completely cover the potatoes with extra liquid on top of them)
- ½ cup celery (chopped)
- ¼ cup parsley (chopped)
- salt and pepper to taste
- 1 cup heavy cream or milk (optional)
Instruction
- 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.