Potato Leek Soup


  • 3 leeks
  • ¼ cup chopped celery
  • 4 large potatoes, peeled and quartered
  • ¼ cup butter
  • ½ cup milk
  • 1 quart chicken broth
  • ¼ teaspoon pepper


Prepare leeks by removing the green portions, reserving them for later use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portion finely and sauté with celery in ½ of the butter for about 5 minutes. Add chicken stock, ½ teaspoon of salt and potatoes. Simmer for 20-25 minutes. Using a potato masher, mash potatoes to desired consistency. Stir in milk, cream cheese, pepper, and remaining butter. Heat on low heat until cream cheese is melted. Ladle into bowls and garnish with leek flower.
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