2 lbs. Russet potatoes
1 lb. leeks, washed and chopped
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
5 cups chicken stock or broth
1/2 cup milk
4 tablespoons butter
2 tablespoons chopped flat leaf parsley
salt and pepper
6 tablespoons cream or half-and-half
1/2 cup shredded cheddar cheese or chives
Melt the butter over medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover, and cook for 5-7 minutes, stirring frequently.
Add the chicken stock or broth, 1/2 cup milk, salt and pepper. reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.
Mash the potatos and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. make sure the soup has cooled for 15 minutes before putting it into a food processor.
When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.
