Brotchan Foltchep - Potato & Leek Soup

Ingredients

• 4 tablespoons butter
• 2 lbs boiling potatoes, peeled and chopped large
• 1 lb leek, washed and sliced (white and pale green parts only)
• 1 onion, chopped
• 1 celery, sliced
• 5 cups homemade chicken stock
• 2 1/2 cups milk
• 1 bay leaf
• 2 tablespoons minced fresh parsley
• salt
• white pepper
• 1/2 cup half-and-half
• 1/4 cup chopped fresh chives

Directions

1. 1

   In a large saucepan, melt the butter over medium heat.

2. 2

   Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently.

3. 3

   Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper.

4. 4

   Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.

5. 5

   Discard the bay leaf, and let the soup cool for 10 to 15 minutes.

6. 6

   Transfer to a blender or food processor in batches and process until smooth.

7. 7

   Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk.

8. 8

   Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving.

9. 9

   Sprinkle with the chives.