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
- In a large stock pot satue leeks in 1/4 cup butter until tender.
- Add potatoes, carrots, 1 tsp salt, and water.
- Cover and simmer 20 minutes or until tender.
- Meanwhile, in a medium saucepan melt remaining butter.
- Add flour, pepper and remaining salt.
- Cook until smooth and bubbly.
- Gradually whisk in milk and bouillon and cook until thick.
- 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)