Another recipe that we have been asked to share.
1/2 qt dehydrated leeks
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt chicken stock
1/4 tsp fresh chopped chervil (optional)
2 T chopped celery
2 T chopped shallots
1/8 tsp celery seed
Parsley and Croutons to garnish
Peel and quarter potatoes. In large stock pot sauté chopped shallots and celery in 1T butter for 5-7 minutes. Add 1qt chicken stock, quartered potatoes, chervil, celery seed and leeks. Simmer 20-25 minutes. Remove from heat, puree soup. Return to low heat, stir in milk, cream, remaining butter and cook until warmed. Season to taste with salt and pepper. Garnish with parsley and croutons if desired. Serves 8.