Potato Leek Soup (parentheses mine)

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.