Stanley’s Leek Potato Soup

  • ¼ c. (1/2 stick) plus 3 T Butter                              
  • 3 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