CLASSIC POTATO LEEK SOUP

Steps:

• In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
• Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
• Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
• In a blender, in batches, or with an immersion blender, purée about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
• Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
• Stir in lemon juice and season to taste with salt and pepper.
• COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.