Modern Leek and Potato Soup

Ingredients

• 2 medium Leeks (About 1 pound, white and light green parts only, thoroughly cleaned)
• 2 Celery stalks (Finely chopped)
• 3 tablespoons Butter (Divided: 2 tablespoons for the roux, 1 tablespoon for sauteing)
• 4 cups Milk (Whole milk recommended for richness, but any milk will work)
• 1.5 pounds Potatoes (Peeled and cubed (about 2½ cups))
• 2 tablespoons All-purpose flour
• 0.75 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Freshly ground, or to taste)
• 2 cups Chicken broth (Optional, for added flavor)

Instructions

1. 1Thoroughly clean the leeks, ensuring no dirt remains between the layers. Slice the white and light green parts of the leeks. Finely chop the celery. Peel and cube the potatoes into approximately 1/2-inch pieces.
2. 2In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the sliced leeks and chopped celery. Sauté until softened, about 5-7 minutes, stirring occasionally.
3. 3In the same pot, melt the remaining 2 tablespoons of butter. Add the flour and cook, stirring constantly, for 1-2 minutes until a smooth paste forms. This is a roux.
4. 4Gradually whisk in the milk and chicken broth (if using) to the roux, ensuring no lumps form. Add the cubed potatoes. Bring the mixture to a simmer.
5. 5Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
6. 6Carefully transfer the soup to a blender or use an immersion blender to blend until smooth. Be cautious when blending hot liquids.
7. 7Return the blended soup to the pot. Season with salt and pepper to taste. Heat through gently. Serve hot.