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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My sister obtained this recipe when she was attending college in the Midwest. Can substitute scallions or onions for leeks. Ingredients:
2 tablespoons oil |
2 cups leeks, white and green tender parts diced |
1 cup celery, diced |
1 lb potato, peeled and diced |
4 cups water |
1 cup milk |
1 cup cream |
1/2 cup parmesan cheese |
1 tablespoon flour |
salt and pepper |
Directions:
1. In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
2. Sprinkle with flour and cook for 5 more minutes
3. Add potatoes and water; bring to boil.
4. Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
5. Simmer 10 more minutes.
6. Just before serving, add cheese and cook 1 min more.
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