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.

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