Grace and Dad bought us three huge leeks, so I made potato leek soup. Yummy!
This time I changed my usual recipe up a bit as I had no celery.
1.5 tbsp butter
3 leeks, sliced thinly
6 med-large potatoes (yukon gold), diced small
2 cups heavy cream
3/4 cup skim milk
1 1/2 cups water
salt and pepper
Soak sliced leeks to clean. Melt butter in soup pot and add leeks. Cook 10 minutes, stirring often, until soft.
Stir in 1 cup of the water, cover, and cook for 10 more minutes. Add the potatoes and the remaining 1/2 cup of water, stir, cover, and cook over low heat for 30 more minutes. Stir in the milk and cream, cover, and cook for 10 minutes, or until the potatoes are tender. Add salt and pepper to taste. Blend with immersion blender.