4 tablespoons unsatled butter
2 punds potatoes, peeled and sliced
1 large leek
1 onion chopped
1 stalk celery, chopped
5 cups chicken stock
2 1/2 cups milk
1 bay leaf
2 tablespoons minced fresh flat-leaf parsley
Salf and ground white pepper to taste
1/2 cup butter mild
1/4 cup minced fresh chives

In a large soup pot, melt the butter over medium heat. Add the vegetables, cover and cook for 5 to minutes, stirring frequently. Add the stock, 1/2 cup of the milk the bay leaf, parsley, salt and pepper.
Reduce heat to low, cover, and cook for 25 to 30 minutes, or until the begetables are tender. Remove from heat.
Discard the bay leaf and let the soup cool for 10 to 15 minutes. Transfer to a blender in batches and process until smooth. (to make ahead, cover and refrigerate for up to 12 hours)
Return the puree to the soup pot. Stiring in the remaining 2 cups milk. Cover over medium heat and heat through. Ladle the soup into bowls, swirl 1 tablespoon buttermild into each serving cprinkle with chives.

By Chef Joanie Olson
Maxwell's