Leek and Potato Soup

It rained almost all day yesterday. It was darkish and sort of dreary. So, even though the temperature hovered around ninety degrees, it felt like a soup kind of day.  I had been to the Mexican vegetable stall the day before and could not resist buying 3 beautiful leeks.  I had one huge Russet potato and two shallots in the veggie bin and one getting stale Hoagie Roll taking up residence in the refrigerator.  It was a no brainer. Creamy Leek and Potato Soup 3 leeks, split, cleaned and finely sliced (see video below) 1 huge or four medium potatoes cubed small 3 shallots diced 3 cloves garlic finely  minced 1 qt/4 cups chicken stock salt pepper celery salt a kiss of dried tarragon 1 cup heavy cream 1 stick butter divided home-made croutons 2 finely sliced scallions Sautee shallots, leeks and garlic in half the butter in soup pot add chicken stock and cubed potatoes simmer for 45  mins or until potatoes are soft There are several ways you can proceed at this point: You can set a sieve over a bowl, strain  the broth into the bowl, transfer vegetable to another bowl and mash them with a potato masher (extra dirty dishes, extra work). You can try mashing them right in the broth (lots of work, you can't really see what's going on in the broth) You can transfer vegetables to a blender or food processor to puree (more to wash) Or, you can be lazy like me  and just shove an immersion blender into the whole mess and zip, it's pureed. Next add your cream and remaining butter, cook gently over low to medium heat until piping hot. Meanwhile drizzle bread chunks with olive  oil and brown at 400 degrees. Slice 2 scallions paper thin. Top individual portions with croutons and scallions. This recipe will serve 6 as a starter or 4 as a main course accompanied by a salad and rustic boule'.