Potato and leek soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -G GRANAROLI (XBRG76A) | ||
| 4 | tablespoons | Butter |
| 5 | Leeks sliced | |
| 6 | tablespoons | Flour |
| 4 | cups | Hot water |
| 5 | Potatoes; peel, dice | |
| ½ | cup | Milk |
| Butter and chives; garnish | ||
Directions
In a large pot over medium heat saute leeks in butter. Remove from heat, let cool a bit. Stir in flour. Mix well. Add water and mix well again. Return to heat and add potatoes, salt, and pepper. Bring to a boil. Then lower heat, cover and simmer for 30 min. When potatoes are tender break up potatoes with a masher, add milk and heat just under boiling. Garnish individual serving dishes with butter and chives and serve with a large bowl of crusty croutons. (wrv)