Potato Leek Soup
Ingredients:
3-4
Leeks chopped
½ Cup chopped onion
2 ½ Cups (3-5) Potatoes peeled and cubed
2 Celery Stalks chopped
2 Flat Leaf Italian Parsley sprigs chopped
4 Cups Swanson Chicken Broth (2 cans)
¼ Cup Butter
1 ½ Tbsps. Flour
½ Cup Heavy Cream
Salt and Pepper to taste
Directions:
Chop top white part only discard the green leafy part.
Rinse well. Cut leaks into thin slices and put in a large bowl of water and
swish. Let it sit for moment and the dirt will drain to the bottom. Drain. Put
between paper towels for a moment to dry them.
In a Large skillet add butter, leaks and onions and Sautee
until lightly browned translucent.
Meanwhile In a large
pot add chicken broth and bring to a boil then add potatoes and cook for 10
minutes.
Lower heat to medium and add onion mixture to potatoes and
mash well. I a small container combine heavy cream and flour and whisk until
there are no lumps. Bring the potato mixture to high stirring constantly until
it boils then add cream mixture stirring constantly until it thickens. Season with freshly ground salt and pepper to
taste.
Serve with salad and fresh crusty bread. Enjoy!
