This recipe is from Recipes from the Chef’s Kitchen. This is a television show in Fairfax County Virginia. You can find more of their recipes at their website.

6 small or 3 large leeks
4 large onions, peeled and chopped
3 Tbsp. extra virgin olive oil, divided use
1 rib celery, chopped
4 medium potatoes (1 1/2 lbs.) peeled and sliced
1 bouquet garni (parsley, thyme, and Bay leaf tied together)
1 tsp beef base
8 C. water
Salt and pepper to taste
Thyme, parsley, or chervil for garnish

1) Trim 2 inches of green parts of leeks, and discard. Slice into 3/8-inch rounds, separate green and white parts. Wash thoroughly in a strainer.
2) In a large saucepan over medium heat, brown onions and green parts of leeks in 2 Tbsp. of olive oil. Add celery, potatoes, and bouquet garni. Stir well and reduce heat to low.
3) Heat 1 Tbsp. of olive oil in a small skillet and cook white parts of leeks until just browned. Add water to cover vegetables (about 8 C.) and simmer for 30 minutes.
4) Remove bouquet garni. Mash potatoes. Slightly on the bottom of the pan, stir well. Season to taste with salt and pepper and Garnish with thyme, parsley, or chervil.

(2 votes, average: 5.00 out of 5)

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