Potato And Leek Soup Recipe

• 3 tbsp. butter
• 3 c. sliced, chopped leeks (white part only)
• 3 tbsp. flour
• 6 c. warm water
• 1 tbsp. salt
• Pepper to taste
• 4 c. boiling potato, peeled and diced
• 1/3 to 1/2 c. heavy cream">cream or possibly lowfat sour cream">cream
• 3 tbsp. butter
• 2 c. lowfat milk
• 3 tbsp. minced fresh parsley or possibly chives

1. Wash and separate the leeks very, very well.
2. In a large saucepan, heat the butter and saute/fry the minced leeks for 5 min.
3. Blend in the flour.
4. Stir and cook for 2 min.
5. Remove from heat.
6. Gradually beat in a c. of warm water.
7. Blend thoroughly.
8. Slowly add in the remaining water.
9. Stir in the salt, pepper and potatoes.
10. Bring to a boil.
11. Simmer partially covered for 40 min till potatoes are tender.
12. Slowly add in the cream, butter and lowfat milk.
13. Pour into individual bowls and sprinkle herbs on top.
14. VARIATION: Potatoes can be removed and mashed, then returned to the soup broth.

butter, leeks, flour, warm water, salt, pepper, boiling potato, heavy creamcream, butter, milk, fresh parsley

Taken from cookeatshare.com/recipes/potato-and-leek-soup-40760 (may not work)