Classic Potato Leek Soup - cooking recipe

Ingredients

1 tablespoon butter
3 leeks, white and light green parts only, thinly sliced
2 stalks celery, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and diced (baking or yellow-fleshed)
2 cups vegetable broth or 2 cups chicken broth, sodium-reduced
2 cups milk
2 tablespoons lemon juice, freshly squeezed

Preparation

In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
In a blender, in batches, or with an immersion blender, puree about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
Stir in lemon juice and season to taste with salt and pepper.
COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.