3 leeks
4 potatoes, quartered
1/4 cup (1/2 stick) butter
1/2 cup milk
1/2 cup light cream
1 quart (4 cups) water or chicken stock (32 oz.)
1/4 teaspoon fresh chopped chervil
2 tbsp. each chopped celery and shallots
1/8 teaspoon celery seed
parsley, to garnish
croutons (optional)

Peel and quarter the potatoes.

Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely. Sauté until softened with the shallots in half the butter for 5 to 7 minutes.

Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20 to 25 minutes.

Remove potatoes and leeks to a small bowl. Using a potato masher, mash the potatoes to a puree. Return the puree to the cooking water.

Stir in the milk, cream, and remaining butter. Heat until heated through (about 2 minutes).

Season to taste with salt and pepper. Garnish with parsley and croutons.

Submitted by: CM