Potato-Leek Soup

• 1-1/2 cups sliced leeks (white portion only)
• 1/2 cup butter, divided
• 5 cups cubed peeled potatoes
• 3/4 cup chopped celery
• 1-1/3 cups cubed carrots
• 1 teaspoon salt, divided
• 2 cups water
• 4 tablespoons all-purpose flour
• 1/4 teaspoon pepper
• 4 cups milk
• 2 chicken bouillon cubes

1. In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, celery, carrots, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
2. Meanwhile, in a medium saucepan, melt remaining butter. Stir in flour, pepper and remaining salt until smooth; gradually add the milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetables. Simmer, stirring occasionally, until heated through.

leeks, butter, potatoes, celery, carrots, salt, water, allpurpose, pepper, milk, chicken bouillon cubes

Taken from www.tasteofhome.com/recipes/potato-leek-soup/ (may not work)