Irish Leek And Potato Soup

• 1 1/4 lbs leeks
• 3 medium potatoes
• 3 sticks celery
• 2 large garlic cloves
• 4 tablespoons butter
• 5 1/2 cups chicken stock or 5 1/2 cups light vegetable stock
• salt and pepper
• 3 scallions, very finely chopped (optional)
• 2 tablespoons chopped chervil (optional) or 2 tablespoons parsley (optional)
• potato crouton (optional)

1. Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
2. Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
3. Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
4. Puree the soup in two batches in a blender and add the balance of the stock.
5. To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.

leeks, potatoes, celery, garlic, butter, chicken stock, salt, scallions, chervil, potato crouton

Taken from www.food.com/recipe/irish-leek-and-potato-soup-171853 (may not work)