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.