Brotchan Foltchep - Potato & Leek Soup

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 4 tablespoons butter
• 2 lbs boiling potatoes, peeled and chopped large
• 1 lb leek, washed and sliced ( and pale green parts only)
• 1 onion, chopped
• 1 celery, sliced
• 5 cups homemade chicken stock
• 2 1/2 cups milk
• 1 bay leaf
• 2 tablespoons minced fresh parsley
• salt
• pepper
• 1/2 cup half-and-half
• 1/4 cup chopped fresh chives

Recipe

• 1 in a large saucepan, melt the butter over medium heat.
• 2 add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently.
• 3 add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper.
• 4 reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
• 5 discard the bay leaf, and let the soup cool for 10 to 15 minutes.
• 6 transfer to a blender or food processor in batches and process until smooth.
• 7 heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk.
• 8 heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving.
• 9 sprinkle with the chives.