2 medium leeks, halved, rinsed under a running tap with water running between layers from white root to green tip (removing sand and grit), and sliced thin
4-5 stalks of of celery, sliced
approximately 10 baby dutch gold potatoes, sliced thin
2 bay leaves
1 tablespoon butter
5 cups, or a bit more than a liter of stock or water with a tablespoon of bouillon paste
Salt and Pepper
cream or yogurt, to serve
Instructions
Melt the butter in a medium pot over medium high heat. Add the onions and cook for a minute or two, then add the leeks. Add salt and pepper, cover, and cook until leeks are soft and translucent, stirring occasionally (5-10 minutes).
Add potatoes, celery, bay leaves, the stock/water & bouillon paste. Bring to a simmer, and cook for 15 minutes or until potato is soft and yielding but still intact.
Taste and adjust seasoning.
Spoon into bowls and serve with a swirl of cream or yogurt.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/leek-celery-and-potato-soup/