I'll do the best I can with guestimating measurements. I didn't use a recipe. I just threw this together and it was so wonderful, in that way that a hearty soup only can be.
1 big leek
2 ribs of celery
2-3 cloves of garlic
3 TBL of butter
2.5 Lbs of Russet potatoes
2 Cups of milk
Lots of salt and fresh cracked pepper
Cut up and carefully wash 1 big leek. Sautee it in a few tablespoons of butter (add a little olive oil if it doesn't look like enough) with a couple ribs of celery and a few cloves of garlic. Add salt and generous portion of cracked pepper.
Peel and boil 2.5 lbs (I used about half of a 5 lbs bag) of russet potatoes. I left some just halved since Ira likes big manly chunks in his soup. They won't cook all the way through and that's kind of the point.
When the smaller chunks are soft enough to poke through with a fork, drain off of the water and set the larger chunks aside to cool slightly.
Having an immersion blender helps this part immensely. Take 2 cups of milk and heat it up in the microwave. Then add it to your soup and blend till creamy. Cut your larger chunks into bite sized pieces and add them to the soup. If they seem a little too underdone, pop them in the microwave for a minute or so to get them al dente. You want the bits to finish cooking in the soup and stay hearty but not crunchy.
Add your sauteed leek and celery. Add salt. Taste it. Add more pepper and salt and blend some more and wait. See if it needs more salt. I found this pot needed what seemed like an immense amount of salt. Always wait a little for it to incorporate before adding more so you don't end up over salting.
This soup was really delicious. Firm chunks of potatoes and super flavorful bite from the leeks. Also baked a boule of bread to tear and dunk in the soup. It was perfect on a chilly, damp night!