2 leeks (trimmed and diced)
1/2 red onion, diced
2-3 garlic cloves, minced
2 celery stalks, diced
2 large idaho potatoes, skinned and cubed
4 cups chicken broth
1/4 cup flat leaf italian parsley, minced
1/2 cup sour cream
Salt and pepper to taste
Melt butter in sauce pan over low heat. Saute leeks, onion and garlic until softened (7-8 minutes). Add garlic, potatoes and broth. Add salt and pepper to taste. Boil 30 minutes. Gently mash potatoes to thicken, but still leave some chunks. Add sour cream and parsley and mix to combine. Check seasoning.
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