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Monday, June 21, 2010

Potato-Leek Soup

3 TB Butter
2 cups Sliced Leeks
2 cups Sliced Onions
3 TB All-Purpose Flour
2 quarts Chicken Stock
Salt and Pepper to Taste
4 cups Potatoes, peeled and chopped
1/2 cup Heavy Cream
1/4 cup Parsley or Chives, chopped

In a large skillet melt the butter and saute the leeks and onions without browning. Add the chicken stock, salt, pepper and potatoes. Bring to a boil and cover. Simmer for about 40 minutes or until the vegetables are cooked. Blend the soup in a food processor, if desired. Add the cream just before serving. Garnish with parsley. Serves 6-8.

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