Have A Bowl Of Soup Week

Leek and Potato Soup

3 T. butter
2 cups leeks (white part only)
1 cup onion, minced
1-2 stalks celery, minced
1 large carrot, minced
3 T. flour
4 cups chicken stock
1 T. salt
Freshly ground pepper, to taste
1 cup tender green part of leeks, minced (optional, though it does
add a pretty color)
4 cups red potatoes, peeled and diced
1 small turnip and/or 1 small parsnip, peeled and diced (optional)
1/2  cup heavy cream
4 cups milk ( don't use skim milk)
3 T. parsley and/or chives, minced

Mince leeks (white part only) and/or onions, carrots, and celery and saute in the butter about 5 minutes with the pan covered. Don't allow them to brown.
Blend in flour, stirring over medium heat, 2 minutes. Remove from heat; let cool slightly. Gradually stir in chicken stock and mix well. Stir in salt, pepper, optional green leeks, and potatoes and optional turnips/parsnips. Simmer, partially covered, until potatoes are tender, about 30 minutes. Stir in milk and cream. Heat to a gently simmer and remove from heat. Add parsley and/or chives.Serve with bread sticks and a leafy green salad.
Yummy!

Recipe notes:Don't let the soup boil once the milk is added. It will curdle, and that's not good!
There is no substitute for the cream and butter- this soup is definitely not for dieters! =)
If the soup is a little thinner than you like, you can add some instant mashed potatoes, one tablespoon at a time, until desired thickness is achieved.

Samantha H. IL