Potato & Leek Soup
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 5 | each |
leeks
sliced |
*
|
| 6 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
water
hot |
|
| 5 | large |
potatoes
peel, dice |
|
| ½ | cup |
milk
|
|
| 1 | x |
butter
and chives, garnish to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 5 | each |
leeks
sliced |
*
|
| 9E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
water
hot |
|
| 5 | large |
potatoes
peel, dice |
|
| 118 | ml |
milk
|
|
| 1 | x |
butter
and chives, garnish to taste |
*
|
Directions
In a large pot over medium heat sauté 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 minutes.
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.
