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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe from a friend, who got it from her father. It's delicious; even my fussy two-year old loves it! It calls for chicken broth and butter, so if you want a vegan version just substitute veggie broth and margarine or oil. Ingredients:
5 leeks |
3 tablespoons butter or 3 tablespoons margarine |
3 cups diced potatoes |
1 quart chicken broth or 1 quart vegetable broth |
1 pinch cayenne |
1 pinch nutmeg |
salt |
white pepper |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons flour |
Directions:
1. Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
2. Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes
3. Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
4. Reduce heat and simmer until potatoes are tender.
5. Season to taste with cayenne, nutmeg, salt, and white pepper.
6. Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
7. Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
8. Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
9. Blend flour mixture into soup and stir until soup comes to a boil.
10. Serve right away.
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