32 oz. low sodium chicken stock or broth
1 cup water
1 (12 oz.) can evaporated milk
1 pint heavy whipping cream
1 tbsp. minced garlic
1 tsp. salt
1 tsp. pepper
1 finely diced medium onion of choice
3 finely chopped leeks, whitest part only
4 stalks finely diced celery hearts
8 medium sized potatoes, peeled, washed and quartered
2 tbsp. dried parsley
4 tbsp. (1/2 stick) butter

Boil spuds in stock/broth and water until soft. Remove from heat and mash to your desired consistency. Return to stove, cover and simmer.

Sauté veggies in butter until soft. Add to blender with evaporated milk, puree and add to potatoes. Add cream, parsley, garlic, salt and pepper. Stir well and heat to a low boil, then cover and simmer for at least one hour, stirring frequently.

Serve piping hot with crackers or toast, crumbled bacon and shredded cheese of choice.

NOTE: As is the case with all soups, stews, chili, casseroles and more, this one is best when made a day or two in advance.

Submitted by: William Wynne