Potato Leek Soup

• 1 12 cups sliced and washed leeks
• 5 cups peeled and cubed potatoes
• 1 13 cups carrots
• 2 teaspoons salt, divided
• 12 teaspoon black pepper
• 2 cups water
• 12 cup butter, divided
• 4 tablespoons all-purpose flour
• 4 cups milk
• 2 chicken bouillon cubes

1. In a large stock pot satue leeks in 1/4 cup butter until tender.
2. Add potatoes, carrots, 1 tsp salt, and water.
3. Cover and simmer 20 minutes or until tender.
4. Meanwhile, in a medium saucepan melt remaining butter.
5. Add flour, pepper and remaining salt.
6. Cook until smooth and bubbly.
7. Gradually whisk in milk and bouillon and cook until thick.
8. Stir milk mixture into vegetables and simmer until cooked through.

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

Taken from www.food.com/recipe/potato-leek-soup-328918 (may not work)