Leek and Potato Soup

Recipe by Halcyon Eve
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
  • Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes
  • Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
  • Reduce heat and simmer until potatoes are tender.
  • Season to taste with cayenne, nutmeg, salt, and white pepper.
  • Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
  • Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
  • Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
  • Blend flour mixture into soup and stir until soup comes to a boil.
  • Serve right away.
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