Potato Leek Soup - cooking recipe

Ingredients

2 dried bay leaves
6 sprigs fresh rosemary/or 2 tsp. dried and crushed
4 sprigs frsh flat leaf parsley
1 tsp. peppercorns
3 tbsp. olive oil
4 tbsp. unsalted butter
4 celery stalks, diced
6 leeks(white parts) thinly sliced
4 shallots, minced
6 garlic cloves, minced
2 1/2 lbs. potatoes, cut into 1 inch pieces
2 qrts. chicken stock
1 cup milk
1/2 cup heavy cream
salt and ground pepper

Preparation

1. Tie rosemary, bay leaves, parsley, and peppercorns in a piece of cheesecloth making a bouquet garni. Set aside. 2.Heat olive oil and butter in a stockpot. Add celery, leeks, shallots and garlicuntil very softabout 45 minutes stirring only occasionally. Do not brown. Add potatoes, chicken stock, and reserved bouquet. Cover and bring to a boil; reduce to a gentle simmer. Cook uncovered until poataoes are very tender, about 40 minutes. Remove bouquet and discard. 3. Working in patches, pass only half of the soup the ough a food mill fitted with a medium disk, into a large saucepan. Add the remaining chunky soup. Place the saucepan on meduim-low heat to warm the soup. Slowly stir in milk and cream, and season with salt and pepper.