from Debbie Hermansen
5 pounds red potatoes, peeled and diced (medium size)
1 ½ sticks butter
3 leeks (use one leek to make leek straws for topping)
5 carrots, shredded
Top half of a celery stalk, chopped (leaves and all)
1 Tbsp chopped garlic
Salt, pepper, garlic powder to taste
4 cups water
1 32-oz. container (or, 2 18-oz cans) vegetable or chicken stock
2 cups heavy cream
Corn starch (only if needed to thicken)
Slice two leeks into thin slices. Finely chop top half of celery bunch (leaves and all). Shred 4 carrots.
Melt one stick of butter in large soup pot. Add above vegetables. Saute until tender. Add water, stock, potatoes and bring to a boil. Lower heat. Add cream and continue to a slow boil until potatoes are tender. Season according to your family’s tastes.
The potatoes will break down and, along with the added cream, naturally thicken your soup. However, if you like it thicker, mix two Tbsp of cornstarch with warm water and add to the soup.
Allow the soup to set for about 10 minutes and serve with Leek/Onion Straws (next recipe) or other optional toppings such as cheddar cheese, green onions and bacon bits.