Potato leek soup

Ingredients

• 2 pounds potatoes, peeled and cubed (about 5 cups)
• 2 leeks, washed and chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 5 cups chicken broth
• 1/2 cup milk
• 1/4 cup heavy cream
• Salt and pepper to taste

Optional Garnishes:

• Shredded cheddar cheese
• Cooked, crumbled bacon
• Chopped green onion

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Preparation

• In a large saucepan, melt the butter over medium heat. Add the potatoes, leeks, onion, celery and garlic.
• Cook and stir for about five minutes.
• Add the chicken broth and milk.
  Season with salt and pepper.
• Reduce heat to low and simmer until potatoes are tender.
  Remove about half of the vegetables from the pot and let cool for 10-15 minutes.
  
• Put cooled vegetables in blender and puree until smooth; return to pot. Add cream and stir to combine.
• Reheat if necessary.
  Serve with shredded cheese, crumbled bacon and chopped green onion for garnish.

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