4 medium leeks
2 celery ribs, including leaves
1 teaspoon sea salt
1 medium onion, chopped
2 tablespoons olive oil
4-5 medium yellow potatoes
1/2 cup dry white wine
4 cups leek stock (made from leek stocks)
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon Tumeric
2 tablespoons butter, or butter substitute such as coconut oil
1/4 cup The Pure Pantry Organic All-Purpose Baking Mix
1/2 cup milk of choice, unflavored (rice, coconut, or regular 2%)
Cut off dark green stocks leek where it begins to turn pale green. Wash stocks thoroughly.
Place in stock pot and cover with 6 cups water. Add 2 ribs celery and 1 teaspoon salt. Simmer over low heat for 1 hour.
Cut white part of leek in half. Wash sliced leeks in a large bowl of cold water, separating layers with your figures to flush out the dirt. Drain well in a colander. Slice leeks into ½ inch pieces.
Cut potatoes into ½ inch cubes. Place 6-quart heavy pot over moderate heat. Add olive oil, leeks and onion. Sauté until onions are soft. Add potatoes, salt, and pepper, wine, leek stock and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, about 15 minutes until potatoes are tender.
Discard bay leaf. Melt 2 tablespoons butter (or butter alternative) in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer. Whisk in milk of choice.
Blend soup in batches in a blender until smooth about 1 minute per batch, transferring to 4-quart saucepan. Serve chilled or hot. If serving chilled, let soup cool to room temperature and place in refrigerator for 1 hour.