4 large potatoes

3 leeks

1 stalk celery

1 yellow onion

1 cup water

1½ cups Basic Chicken or Beef Broth (see recipes on pages 3 and 2)

1 cup whole milk

Fresh chives (optional)

• Thinly slice the potatoes, leeks (white parts only), celery, and onion. Place them in a soup pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 30 minutes.

• Pour in the broth, and bring to a boil. Strain the soup, pressing all the liquids out of the vegetables and discarding the solids.

• Chop the chives. Stir in the milk and reheat gently, but thoroughly. Garnish with the chives, and serve.

Serves 2–4

For this soup, make sure that you use only the white part of the leeks.