Potato Leek Soup

Velvet Vichyssoise

3   Leeks
4   medium sized Potatoes
1   Onion
2   Celery stalks
2 tbsp 30 ml   Butter
4 cups 1000 ml   Vegetable Stock
1 cup 250 ml   Milk or Cream
1 tsp 5 ml   Salt and Pepper, or to taste

1. Thoroughly wash leeks. Remove most of the green ends, and finely chop the white stalks. Chop onion and celery into small pieces.

2. Melt butter in a large pot. Stir in leeks, celery and onion and saute until soft.

3. Peel and chop the spuds. Add Vegetable stock to the pot and turn up the heat. Add the potatoes, and bring to a boil. Reduce heat and let simmer for 30-40 minutes.

4. Stir in the milk or cream, and season with salt and pepper. Remove from heat. Let cool slightly and transfer to blender. Blend until smooth.

5. Reheat and serve.