HAPPY ST. PATRICK’S DAY!

• 4 tablespoons of unsalted butter
• 2 medium sized leeks
• 3 large potatoes, washed & peeled
• 1 cup chicken broth
• 2 cups of heavy cream
• 1 carrot chopped
• 3 pieces of celery, chopped
• 1 pinch ground black pepper & salt
• ½ cup of flour

METHOD

1. Chop leeks, potatoes, carrots and celery and add to a pan with melted  butter.
2. Cook on low heat until soft.  Next sprinkle flour over mixture and mix until incorporated.
3. Add the chicken broth and 2 quarts of water.
4. Cover the pan allowing the vegetables to soften about 45minutes.
5. Season with salt and pepper and add 2 cups of heavy cream (adjust seasoning)
6. Serve piping hot with a few slices of brown bread.