Potato Leek Celery Soup

Makes 6 servings.

4 tablespoons unsalted butter
2 large Red Dog leeks, white and light green parts only, washed and thinly sliced
4 large stalks Red Dog celery, diced (about 2 cups) – save and mince the leaves for garnish!
1 clove garlic, minced
2 large Red Dog potatoes, peeled and diced (about 4 cups)
Kosher salt and freshly ground black pepper
4 cups unsalted chicken stock or vegetable stock
1 tablespoon cornstarch

Melt the butter in a large pot with a lid. Add the leeks, celery, and garlic and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the potatoes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. 

In a small bowl, whisk 1 cup of the chicken stock and the cornstarch together until smooth. Add to the soup along with the remaining 3 cups stock. Bring to a simmer, partially cover the pot, and cook until the potatoes are very tender, about 20 minutes. Puree the soup with an immersion blender. Taste, and season with more salt and pepper as needed.