Anyway, onto this soup. Like I said... groceries were not plentiful in the house today, so I had to improvise a little on this recipe.
2 tbsp canola oil
2 tbsp unsalted butter
3 leeks, white and pale green parts. Well washed, halved and thinly sliced
2 shallots, chopped
2 gloves garlic, very finely chopped
2 lbs potatoes, peeled and cut into 1 inch cubes
4 cups chicken stick or low sodium broth
Bouquet garni (1 bay leaf, 2 springs of rosemary, 2 springs of thyme, 2 springs of flat leaf parsley, 6 whole black peppercorns tied together in a cheesecloth)
1/4 cup heavy cream (optional)
1. In a stockpot, heat the oil and butter over medium-low heat. Add the celery, leeks, and shallots. Cook until soft, about 4-5 minutes, stirring, but do not brown.