This soup can either be served warm or cold depending on the season. This recipe was inspired by Bernard Clayton's Soup Book.

Serves: 6

4 Large potatoes, about 1 1/2 lbs, peeled and sliced
6 Large leeks, slit in half, washed and chopped, using only 2 inches of the green
2 Celery stalks, cut into 2-inch pieces
2 White onions, sliced
5-6 cups Chicken stock (light not reduced)
1 Tbsp Kosher salt
1 cup Whole milk
1/2 cup Heavy cream
2 Tbsp Finely chopped fresh chives or parsley for garnish

1. Place the sliced potatoes, washed leeks, celery and onion in a heavy 6-quart sauce pan or kettle. Add the chicken stock and simmer, partially covered, until the vegetables are tender (about 45 minutes).

2. Remove from heat and salt to taste.

3. Blend mixture in blender or with immersion mixer until smooth.

4. Return to low heat and add the milk (do not bring to a boil). Simmer for another five minutes and strain soup through a fine strainer to remove any large pieces from the soup.

5. Add the cream and season with salt and white pepper.

6. Let cool until very chilled. Serve in very chilled bowls garnished with chopped chives or parsley.

7. To serve soup warm, bring the soup to a simmer and heat through being careful not to bring to a boil.