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4 tablespoons unsalted butter
1 onion, chopped
4 leeks, white part only, finely sliced
2 stalks celery, chopped
2 medium potatoes, peeled and sliced
2 sprigs parsley
4 cups chicken broth
1 cup heavy cream
1 tablespoon finely chopped fresh chives
salt and pepper
Melt butter in large saucepan; add the onion, leeks, and celery, and cook over low heat, stirring often, for 10-15 minutes, or until limp but not brown. Stir in the potatoes, parsley, and broth. Cook, partially covered, until the potatoes are tender, about 20 minutes. Put in blender. Return to pot and add cream and chives. Salt and pepper to taste.
1 onion, chopped
4 leeks, white part only, finely sliced
2 stalks celery, chopped
2 medium potatoes, peeled and sliced
2 sprigs parsley
4 cups chicken broth
1 cup heavy cream
1 tablespoon finely chopped fresh chives
salt and pepper
Melt butter in large saucepan; add the onion, leeks, and celery, and cook over low heat, stirring often, for 10-15 minutes, or until limp but not brown. Stir in the potatoes, parsley, and broth. Cook, partially covered, until the potatoes are tender, about 20 minutes. Put in blender. Return to pot and add cream and chives. Salt and pepper to taste.
