Potato Leek Soup

Ingredients

• 4 medium leeks, dark green stems removed
• 1/2 large white onion, chopped
• 2 medium russet potatoes, peeled and cut into cubes
• 1 tablespoon flour, use AP gluten free flour for GF
• 1 tbsp butter
• 4 cups chicken stock, use vegetable broth for vegetarians
• 1/2 cup 2% milk
• salt and fresh pepper

Directions

1. Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
2. In a medium soup pot, melt butter and add flour on low flame.
3. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
4. Add chicken stock, leeks, onion, potatoes and bring to a boil.
5. Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
6. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
7. Serve immediately.