Potato Leek Soup

• 2 Tbsp. unsalted butter
• 1/2 c. coarse chopped parsley
• 1 c. coarse chopped celery
• 1 c. coarse chopped yellow onion
• 4 c. fine julienned leeks (5 medium leeks)
• 1 large bay leaf
• 2 c. peeled and diced potatoes (about 1/4-inch dice)
• 4 c. canned reduced-sodium fat-free chicken broth or homemade stock
• 2 Tbsp. cornstarch
• 1/4 c. cold water
• 2 c. heavy cream
• salt and pepper to taste
• pinch of nutmeg

1. In a large heavy saucepan, melt the butter over medium heat. Add the parsley, onions, celery, leeks and bay leaf. Cover with wax paper and let cook or "sweat" 6 to 7 minutes. This helps release the flavors in the vegetables and soften them without browning. Add the potatoes and chicken broth. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes or until potatoes are soft. Dissolve cornstarch in water. Stir into the pot and cook, stirring until mixture is slightly thickened. Add cream. Remove bay leaf; bring back to a gentle boil over medium heat, adding salt and pepper and nutmeg. Reduce heat and simmer an additional 5 minutes. Taste for seasonings and adjust if necessary. Makes 2 quarts.

unsalted butter, parsley, celery, yellow onion, leeks, bay leaf, potatoes, chicken broth, cornstarch, cold water, heavy cream, salt, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20094 (may not work)