Potato Leek Soup
3 leeks, peeled, cleaned & chopped (chop and then rinse clean in a colander to get all the grit and dirt out of the leeks)
2 tbsp butter (or more as per Julia Child)
2 tbsp olive oil
4 potatoes, peeled (or not) & chopped
4-6 stalks celery, chopped
3 carrots, chopped
6 cups of chicken stock
1 cup of ½ & ½ or whipping cream
Salt & pepper
All the spices are to taste (you’ll just have to experiment since I cook without measurements usually)
Put the potatoes and carrots in the chicken stock and simmer.
Saute the leeks and celery in the butter and olive oil until soft. Cover with a lid.
Add the seasonings to the leeks and celery while they’re sautéing.
Add the leeks and celery to the potatoes & carrots.
Make a rue (in the pan you just sauted the leeks in) with ½ stick of butter and a couple of tablespoons flour. Slowly add the cream or ½ & ½ .
Add the rue to the soup stock and stir it in.
Garnish with freshly grated parmesan . . . yum!