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Cream of Leek Soup |
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Serves: 8 Print this Recipe4 cups chicken stock 3 leeks, chopped 1 cup celery chopped 1 cup onions chopped 6 potatoes, cooked, peeled, and cubed 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper to taste 3 cups milk 1/4 cup butter 1/4 cup flour Heat chicken stock (or 4 cups water and 1/4 cup chicken base) in large saucepan. Trim green tops from leeks within 2 inches of white part. Wash thoroughly and coarsely chop. Add leeks, celery, onions, potatoes, bay leaf, salt, and pepper to chicken stock and simmer till vegetables are tender. Add milk and heat. Melt butter (or margarine) in a heavy saucepan, and stir in flour to make roux. Add to soup and stir till thickened. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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