This is so simple. It uses just the basics.
Ingredients
- 4 LEEKS
- 6 T. BUTTER
- 1 T. FLOUR
- 5 C. CHICKEN STOCK
- 2 BAY LEAVES
- 5 MED. POTATOES
Directions
Clean leeks - cut length wise and then in 1' strips. Soak and wash the leeks. Dry on towels. In a Dutch oven melt the butter, add the leeks and cover for 15 minutes to sweat them over low-medium heat. Add the flour and mix. Dice potatoes 3/4' Add other ingredients with the potatoes. Bring to a simmer for 6-7 minutes Add s/p to taste. Take off heat and cool for 10 minutes before serving. DO NOT FORGET REMOVE THE BAY LEAVES.
Print this recipe
Submitted 11/3/05.
Source: My kitchen
Submitted By: Ron Erickson
rp2erickson@hotmail.com
Potato / Leek Soup