4 lg. potatoes (1 1/2 lb. peeled & sliced)
4 lg. leeks
2 stalks celery (cut into 2" pieces)
1 white onion, sliced
5 c. chicken stock
1 c. milk
1/2 tsp. white pepper
1 c. heavy cream
2 tbsp. chopped fresh chives or parsley (to garnish)

Use the white of the leek plus 2 inches of the green, split leeks lengthwise and wash thoroughly to remove all traces of grit and sand. Slice thinly after washing.

Put potatoes, leeks, celery and onion in heavy 6 quart saucepan. Add chicken stock and simmer, partially covered until vegetables are tender, about 45 minutes. Remove from heat. Work mixture through a food mill or puree in electric blender or food processor. Return mixture to saucepan over low heat. Add milk. Bring to simmer for 5 minutes. Add pepper. Blend cream into soup. Garnish with chives or parsley.