Preparation:
Trim roots and coarse leaves off leeks. Cut in half, lenghtwise. Then cut into 1-inch pieces. Break apart and put into stock pan. Chop celery and onion; add to stock pan. Saute in water until onions are translucent. Add potatoes, spices and water -- bring to boil and then simmer until potatoes are done, approx. 30 minutes. Put potato mixture into a food processor (or blender) and puree (or mash potatoes). Put back into stock pan and slowly add milk. Warm and serve. |
