Leek And Potato Soup

• 5 leeks
• 3 tablespoons butter or 3 tablespoons margarine
• 3 cups diced potatoes
• 1 quart chicken broth or 1 quart vegetable broth
• 1 pinch cayenne
• 1 pinch nutmeg
• salt
• white pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons flour

1. Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
2. Melt 3 tablespoons butter in a large skillet over medium heat and saute leeks for about 4 minutes
3. Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
4. Reduce heat and simmer until potatoes are tender.
5. Season to taste with cayenne, nutmeg, salt, and white pepper.
6. Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
7. Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
8. Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
9. Blend flour mixture into soup and stir until soup comes to a boil.
10. Serve right away.

leeks, butter, potatoes, chicken broth, cayenne, nutmeg, salt, white pepper, butter, flour

Taken from www.food.com/recipe/leek-and-potato-soup-162361 (may not work)