1/2 c. butter
4 leeks
1 med. sized onion
2 tbsp. chopped parsley
1/4 c. flour
5 c. chicken stock
3 c. light cream, hot
2 lbs. peeled potatoes
1/4 c. diced celery

Slice potatoes thin. Add chicken stock to potatoes and parsley. Cook until potatoes are soft. Saute rest of vegetables in butter until soft. Add flour and mix. Add this to the broth and potato mixture. Cook about 5 more minutes. Remove from heat and put through a food mill or a food processor. Add the hot cream and season to taste. Serve hot or cold.