Instructions: Saute leeks, celery, onion, and garlic in butter until tender. Add white wine and chicken stock and simmer for 30 minutes. Remove from stove and puree in a food processor. Add sour cream, cream cheese, and heavy cream and blend well. Strain through a fine sieve and return to pot. Bring back to a simmer and add salt and pepper to taste.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.