2 LEEKS 2 MEDIUM PEELED POTATOES 1-1/2 CUPS CHICKEN BROTH 1/2 CUP FINE-DICED CELERY 1/2 CUP FINE-CHOPPED FRESH CILANTRO SALT AND PEPPER
Trim tops and bottoms of leeks and slice vertically in half. Clean under gently running cold water. Slice leeks horizontally into 1/4 inch slices, using all the white part and a bit of the green part. Spray a saucepan and sauté half the leeks till tender. Set aside. Cut up one of the potatoes into half-inch chunks; boil this in water with a little salt and the other half of the leeks till potato is mushy. Don't drain the water. Let this cool, then run it through the blender till it's pretty smooth, adding a little water or soy milk if necessary to keep it moving. Should be very thick, almost like pudding.
Dice up the other potato into small chunks and boil it gently with the celery and chicken broth till the spuds are JUST barely tender. Add more water if necessary. Mix everything together, add cilantro and salt and pepper (I use a lot of pepper and often add a dash of chili powder too) and warm it. Add more chicken broth or soy milk if it's too thick. You can add little chunks of chicken or fish to this recipe and not hurt it at all. Call me when you get it done and I'll come over for lunch.