Hearty Leek And Potato Soup

• 3 Leeks, White Portion, Chunked
• 6 Russet Potatoes, Peeled and Cubed
• 6 stalks Green Onions, Diced
• 3 stalks Celery, Sliced
• 6 cloves Garlic, Chopped
• 1 quart Vegetable Broth
• 1 teaspoon Pepper
• 1/2 teaspoon Salt
• 1 cup Heavy Cream or Sour Cream
• 1 stick Butter
• 3 tablespoons Flour

1. In a soup pot, melt butter over medium heat
2. Add leeks, garlic and celery
3. Sautee until tender
4. Cover and let vegetables sweat for 10 minutes
5. Add vegetable broth, potatoes, salt and pepper
6. Bring to a boil, then simmer for 20 minutes or until potatoes are tender
7. Slowly sprinkle flour into soup and stir so it doesn't clump
8. Cook for 2 minutes until soup thickens
9. Reduce heat to low and add green onions and cream.
10. Stir in and heat through, but do not bring to a boil.

leeks, potatoes, stalks green onions, stalks celery, garlic, vegetable broth, pepper, salt, heavy cream, butter, flour

Taken from www.epicurious.com/recipes/member/views/hearty-leek-and-potato-soup-569c43a02b5b681030af96ea (may not work)