Classic Potato Leek Soup

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1 tbsp (15 mL) butter

3 leeks

White and light green parts only thinly sliced

2 stalks celery thinly sliced

Salt and pepper to taste

3 large baking or yellow-fleshed potatoes peeled and diced (4 cups/1 L)

2 cups (500 mL) reduced-sodium vegetable or chicken broth

2 cups (500 mL) Milk

2 tbsp (30 mL) freshly squeezed lemon juice

In a pot melt butter over medium heat. Add leeks Celery and ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper and cook Stirring often for 5 min or until leeks are tender.
Add potatoes, Broth and 1 cup (250 mL) water; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently For 15 min or until potatoes are soft. Remove from heat.
Remove to a bowl half of the soup then with an immersion blender purée about the rest until smooth
Return the extracted soup to the pot
Stir in milk; heat over medium heat stirring often just until steaming (do not let boil). Stir in lemon juice and season to taste with salt and pepper.