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Put potatoes in salted water and cook, until almost done. Remove potatoes, mash and then add to chicken stock. Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes. Put potato stock through a strainer and remove any lumpy pieces. In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove. In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent. Add potato stock to leeks, stir and simmer for about 5 minutes. Add Instant mashed potatoes and stir briefly. Turn off heat and add half & half cream, stir, add salt & white pepper to taste. Add Caraway Seeds and/or a pinch of Curry Powder. Let cool and then add the cucumbers and celery- both should remain crunchy! Put into a big glass jar/container and CHILL in refrigerator. Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color. Have available sour cream on the side!
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies