RECIPE FROM "SANDY'S
Creamy Leek Soup
1 pound leeks
4 Tablespoons butter
2 stalks celery, diced
1 teaspoon bottled diced garlic
1 large onion, diced
6 cups chicken broth
2/3 cup cream
Salt and pepper to taste
1 teaspoon sugar
Cut the root end off of the leeks. Trim the green part off. Split length-wise.
Slice thinly across the grain. Soak in water for 20 minutes.
Melt the butter in a heavy soup pot.
Add the leeks, celery, garlic, and onions. Cook until just soft.
Add the broth, salt, pepper, and sugar. Bring to a boil, reduce the heat, cover, and simmer about one hour. Allow to cool slightly.
Carefully puree the soup (in small batches) in a food processor. Return to the pot.
Whisk in the cream and simmer 10 minutes.
Check the seasonings and, if necessary, adjust according to taste .
Serve warm with French or Italian bread.