3  cups leeks rinsed well, sliced thin 2  cups fresh mushrooms, sliced blade #4 (turn mushrooms sideways in hopper) 4 ½  cups (1.1 L) water 4  cups red potatoes, diced 1  cup celery, sliced blade #4 1 ½  teaspoons, dry crushed tarragon 1   tablespoon fresh squeezed lemon juice 2   teaspoons low sodium Worcestershire sauce ½  teaspoon ground white pepper 3   tablespoons fresh chives or green onion, minced


Place 4-quart Stockpot (4 L utensil) over medium heat until hot. Add leeks and mushrooms, cover, close the vent, and sweet down, about10 minutes or until tender, stirring 2-3 times and replacing the cover.

Add water, potatoes, and celery. Bring to a simmer, cover, and cook until potatoes are tender, 25-30 minutes.

Place 1 cup vegetable mixture in blender to puree (place cover on blender with measuring cup hole open). Return puree to soup. Stir in tarragon, lemon juice, Worcestershire sauce, and white pepper.