Ingredients
3 tablespoons butter
2 stalks celery, diced
1 onion, chopped 2 leeks, white part chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
8 cups chicken stock,
1 cup milk
½ cup heavy cream
1 teaspoon thyme
1 1/2 tsp. salt and 1/2 tsp. pepper
Directions
In a Dutch oven, cook the bacon onion, celery, and leeks in the butter until soft.
Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. add chicken stock. Cover, and simmer until potatoes are tender. Puree
Whisk in milk, cream, salt, pepper, and thyme. Adjust seasonings to taste.
