1. Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery. 2. Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown. 3. Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes. 4. Puree the soup in two batches in a blender and add the balance of the stock. 5. To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
