Potato, Leek and Celery Soup
| 4 tbsp | unsalted butter |
| 2 | large leeks, white and light green parts only, washed and thinly sliced |
| 4 | large stalks celery, diced (about 2 cups) save and mince the leaves for garnish! |
| 1 clove | garlic, minced |
| 2 | large russet potatoes, peeled and diced (about 4 cups) |
| 950 ml | unsalted chicken stock or vegetable stock |
| 1 tbsp | cornstarch |
| Melt the butter in a large pot with a lid. Add the leeks, celery, and garlic and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the potatoes. |
| In a small bowl, whisk 250ml of the chicken stock and the cornstarch together until smooth. Add to the soup along with the remaining 750ml stock. Bring to a simmer, partially cover the pot, and cook until the potatoes are very tender, about 20 minutes. Puree the soup with an immersion blender. Taste, and season with more salt and pepper as needed. |