recipe courtesy of Christa Breuggermann
500 grams potatoes, peeled (I used Yukon Gold)
250 grams pound leek, white and light green parts, only
1 stalk celery
1 medium carrot
1 liter chicken stock
100 ml cream or whole milk
100 g butter (half that works very well)
1 tsp dried lovage leaves (or celery seed)
1 tsp dried marjoram leaves
salt/pepper (at least 1 1/2 tsp kosher salt)
Dice potatoes into medium cubes. Roughly chop carrots, celery and leeks. Heat butter in a pan over medium heat. Add leeks and sauté until soft. In a large pot, add potatoes, sautéed leeks, celery, carrot and chicken stock. Bring to a boil, then reduce heat and simmer until vegetables are very soft.
Remove from heat and puree using a hand blender. Return to heat and add seasonings, adjusting to your preference. Just before finishing, add cream or milk.