Potato and Leek Soup

2 pounds boiling potatos -peeled and sliced
1 pound leeks - washed and sliced
1 onion - chopped
1 celery stalk - sliced
5 cups chicken stock or broth
2 1/2 cups of milk
4 tablespoons butter
1 bay leaf
2 tablespoons chopped fresh parsley
Salt and pepper
1/2 cup of soured creamed
1/4 cup chopped fresh chives

Melt the butter over medium heat in a large saucepan.
Add the vegetables, cover, and cook for 5 to 7 minutes, stirring freguently. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.

Reduce heat to low, cover, and cook until the vegetables are tender- around 25 to 30 minutes. Throw out the bay leaf, and let the soup cool for 10 - 15 minutes.


Add to a blender and liquidise. Pour into a saucepan and warm over medium heat. Stir in the remaining 2 cups of milk.

Serve the soup in bowls and swirl in 1 tablespoon soured cream into each serving. Sprinkle with the chives.