- 1 kg New Brunswick potatoes, chopped
- 3 tbsp of butter
- 1 onion finely chopped
- 3 leeks, white part only, sliced
- 1 celery stalk, finely chopped
- 3 cups chicken stock
- 1/2 cup whipping cream or 1 cup milk
- 2 tbsp chopped chives
Melt the butter in a large saucepan and the onions, leeks, celery and garlic. Cover the saucepan and cook over low heat for 15 minutes, stirring occasionally. Make sure the vegetable are softened, but not browned. Add the potatoes and stock and bring to a boil. Reduce the heat, cover and simmer for 20 minutes. Allow to cool before puréeing in a blender. Return to a clean saucepan. Bring the soup gently back to a boil and stir in the cream or milk. Season with salt and pepper and reheat without boiling. Serve hot or well chilled and garnish with chives.