4 leeks
5 potatoes
1/3 cup butter
3/4 cup milk
3/4 cup light cream
1 quart of chicken stock
1/2 teaspoon fresh chopped chervil
1/2 cup chopped celery and shallots
1/4 cup chopped shallots
Garnish with parsley
Cut the potatoes into quarters.
Remove the green leafs from the leeks then split them down the center to make them easier to clean. Wash the leeks to remove all the sand and dirt. Dice the leeks to a consistent size and sauté them in a pan with half of the butter and shallots till they are translucent. In a large pot add the chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer till potatoes are tender. Remove the potatoes and leeks to a food processor and puree them and them put back into the pot. Now add the milk, cream, and the other half of the butter. Heat to a simmer and then remove from the heat.
