2 (13 1/2 oz.) cans Swanson chicken stock, supplement with fresh
1 c. celery, finely chopped
8 leeks (cut off 1/3 of green end)
2 med. potatoes
1/2 c. milk
Cream
Lemon
Butter

Cube potatoes and boil. Melt butter in fry pan, saute celery and leeks until soft, at least 15 minutes. Coarsely mash potatoes with butter to taste. Reserve 6 tbsp. and whip the rest. Add stock to vegetables and cook until it boils. Stir in 6 tbsp. of coarse mashed potatoes. Cover - simmer 10 minutes. Add rest of potatoes.

Just before serving, add cream, pepper, 1 squeeze lemon and salt.

Optional: Serve with crisp bacon over top.