Leeks and Carrot Soup

• 3 tablespoons oil
• 4 leeks, minced
• 3 potatoes, diced
• 1 carrot, sliced
• 3 tablespoons flour
• 12 teaspoon basil
• 12 teaspoon tarragon
• 12 teaspoon savory
• salt and pepper
• 5 cups chicken stock
• 1 cup milk
• fresh herb, to taste

1. Heat oil in a saucepan.
2. Cook leeks 3 minutes at medium heat.
3. Add potatoes and carrots.
4. Keep cooking 5 minutes.
5. Add flour and stir well.
6. Season with basil, tarragon and savory.
7. Add salt and pepper.
8. Add stock and bring to boil.
9. Reduce heat and let simmer 40 minutes.
10. Put in a blender and reduce in puree.
11. Put back in the saucepan and add milk.
12. Let simmer 2 to 3 minutes, just to reheat.
13. You can add grated cheese on each serving and broil in oven.

oil, leeks, potatoes, carrot, flour, basil, tarragon, savory, salt, chicken stock, milk, fresh herb

Taken from www.food.com/recipe/leeks-and-carrot-soup-391225 (may not work)