Leek and Potato Soup

Ingredients - Serves 4:


  1. Slice the white parts of the leeks.
  2. Peel and chop the potatoes.
  3. Melt butter in large frying pan, sauté the leeks until tender, do not allow them to brown.
  4. Remove pan from heat.
  5. Sprinkle flour over leeks, and return pan to low heat.
  6. Cook several minutes, stirring constantly, until flour is well blended.
  7. Remove from heat.
  8. Add hot water or stock, a little at a time, stirring constantly until blended.
  9. Season to taste.
  10. Add the potatoes, and simmer partially covered for 20 minutes or until potatoes are tender.
  11. Remove and (puree if you choose - I prefer my potatoes with a little substance to them))
  12. Stir in sour cream and serve.
  13. Garnish with finely chopped chives.



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