Potato Leek Soup

4 servings

prep time: 10 minutes    cook time: 25 minutes

1 tbsp butter

3 leeks, white and light green parts only, thinly sliced

2-4 celery stalks, thinly sliced

salt

pepper

3 large baking potatoes (4 cups), peeled and diced

2 cups chicken or vegetable broth

2 cups milk

2 tbsp lemon juice (be careful with this - taste before adding more)

In a pot, melt butter over medium heat. Add leeks and celery, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring often, for about 5 minutes or until leeks are tender.

Add potatoes, broth and one cup of water. Cover and bring to a boil over high heat.

Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft.

Remove from heat. Using a hand blender, puree about half of the soup until smooth  - leave the other half a little chunky. 

Stir in milk and heat over medium heat until steaming - do not let it come to a boil.

Stir in lemon and any additional salt or pepper. Serve.