1 celery bunch
2 leeks
Chili flakes (optional, to taste)
2 tbsp butter
1 tbsp oil
2 cups chicken stock
500ml half and half cream
500 ml cottage cheese
½ pkg Knorr Cream of Leek Soup mix (it makes it creamier and thicker but also adds flavor, instead of adding a thickening agent like cornstarch)
Chop entire celery bunch (leaves included) discarding the ends. Chop the leeks, but stop chopping when you get to the green and discard the green part. Place the leeks in a bowl full of cold water – sand gets caught deep inside, between the layers, so when it’s all chopped and broken apart its easier to wash. Drain by scooping the leeks out with a slotted spoon or sieve since the sand will have settled on the bottom of the bowl.
In a large pot, melt butter and oil on medium heat. Sauté the chopped celery and leeks until soft (about 8-10 minutes). Season with salt, pepper and chili flakes (as much as you like...I add about 1/2 tsp and it just gives it a very slight kick. You can skip these if you want). Add the chicken stock (reserve about 1/4 cup). Let simmer for a couple minutes.
In a measuring cup add leek soup mix and reserved chicken stock and mix until you have a slurry. Add cream and leek soup slurry and continue heating on medium. Stir frequently – do not let it boil or scorch on the bottom. When it has come up to temperature add the cottage cheese. This is the secret ingredient that makes it thick and creamy. Stir to melt. Turn heat down.
Serve with warm crusty bread or buns.
