Leek and potato soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | cups | Minced leeks |
| 3 | tablespoons | Flour |
| 4 | cups | To 6 c hot water |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
| 4 | cups | Potatoes |
| ⅓ | To 1/2 cup heavy cream | |
Directions
Melt butter over medium heat. Stir in leeks. Cover and cook slowly for 5 minutes without browning. Blend in flour, stir over medium heat for 2 minutes to cook flour without browning. Remove from heat and let cool gradually. Beat in 1 cup water and blend thouroughly with flour and leeks, stir in rest of water, stir in salt, pepper and potatoes; bring to a boil. Reduce heat and simmer, partly covered, for 40 minutes or until potatoes are tender, remove from heat, add cream.
Posted by Kathy Murphy. Courtesy of Fred Peters.