Stanley’s Leek Potato Soup
- ¼ c. (1/2 stick) plus 3 T Butter
med Potatoes, peeled and cubed
- 4 med Leeks, cleaned and sliced (some of the green part included)
- 3 T. Flour
- 2 c. Milk
- 4 c. Chicken Broth
- 2 med Carrots, peeled and shredded
- Salt & Pepper to taste
In a large soup pot over medium heat melt ¼ c. butter. Add Leeks and sauté until soft. Pour in Chicken Broth. Increase heat to high. Bring to a boil. Add Potatoes. Reduce heat to medium-low, cover and simmer until potatoes are tender.
In small saucepan over low-heat melt remaining 3 T. Butter. Stir in flour, cook stirring 2-3 minutes. Stir butter mixture into soup. Slowly add milk. Increasing heat if necessary, bring soup to a slow boil. Cook just until soup thickens slightly.
Season to taste with salt and pepper. Sprinkle with shredded carrots just before serving. Makes about 9 1/2 cups or 6-8 main dish servings. For added flavor add bits of ham or bacon.
Witte’s Vegetable Market, LLC