Prep time: 15 min
Cook time: 35 min
Difficult: easy
Yield: 4 servings

Ingredients

2 mediumsliced (white part only) Leeks
1/3 cup of plain raw white Rice
3 cup of Celery Stalks sliced
4 cup of light Chicken Stock
3-4 medium sized baking Potatoes
3 tablespoons of Butter
2 cups of Milk
3 tablespoons of fresh Tarragon or Chervil or Parsley
1/4 cup of Heavy Cream
1/4 teaspoon of Salt
Dash of Sugar And Pepper

Directions

First you add vegetables and cook over medium flame approx. 10 min.

Now you add the liquid and bring to the boil.

Now stir in the rice, simmering approx. 25 minutes.

Next you will take the 3-4 medium baking potatoes place in boiling water, throw in a dash of salt.

After veggie are tender, draing cooking water into leeks and celery.

Now puree the potatoes with 1 c. of milk .

Next you will whisk in a second cup of milk.

The blend the leek and celery mixture with its liquid, into the potatoes.

Bring all of this to a simmer.

Add the rest of you seasonings and take off the flame.

Finally, add your herbs and cream and serve!