Classic Potato Leek Soup

1. 1

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

2. 2

   Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.

3. 3

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

4. 4

   In a blender, in batches, or with an immersion blender, puree about half the soup until smooth, leaving half chunky. Return to pot, if necessary.

5. 5

   Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).

6. 6

   Stir in lemon juice and season to taste with salt and pepper.

7. 7

   COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.