Irish Leek And Potato Soup - cooking recipe

Ingredients

1 1/4 lbs leeks
3 medium potatoes
3 sticks celery
2 large garlic cloves
4 tablespoons butter
5 1/2 cups chicken stock or 5 1/2 cups light vegetable stock
salt and pepper
3 scallions, very finely chopped (optional)
2 tablespoons chopped chervil (optional) or 2 tablespoons parsley (optional)
potato crouton (optional)

Preparation

Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
Puree the soup in two batches in a blender and add the balance of the stock.
To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.