Potato Leek Soup

Oooooo this is velvety soup; I love the texture in my mouth!  This is probably the only recipe where I use leeks.  They look like BIG green onions.  Make sure you CLEAN the leeks since they are very dirty!  It is easiest to cut them up, through them into a big bowl full of cold water and stir them around a bit.  Let sit about 5 minutes and the dirt settles to the bottom!
15 min. prep Time
Serves 6-8 as appetizer for course meal
6 medium leeks, whites only, halved lengthwise and thinly sliced, cleaned
3 stalks celery, diced (optional)
2 14.5 oz cans chicken broth
1 large baking potato peeled and diced
1 tsp salt
1/2 heavy cream
-In large saucepan combine leeks, broth, potato, salt, and broth. Bring to boil.  Reduce heat to medium-low and simmer until vegetables tender about 20 minutes.
-Working in batches, puree soup in blender transferring to clean pan as you work.  Stir in cream.  Serve warm or chilled garnished with fresh or dried chives (I prefer the soup warm!)

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