1 roast chicken, deboned and cut up
3 ribs celery, chopped
6 carrots, chopped
1 onion, chopped
1 bay leaf
1 T parsley
1 T chicken base
4 potatoes, chunked
4-6 leeks, sliced and washed
dash nutmeg
2 c cream
In dutch oven, combine celery, carrots, onion, chicken base, bay leaf, and parsley with enough water to cover; bring to a boil, and simmer 20 minutes. Add potatoes, leeks, nutmeg, and salt and pepper to taste. When the potatoes are tender, mash some of them up slightly to thicken the soup. Add the chicken with the cream and heat through.
