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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This savory soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.—Patricia Wells, Riverhead, New York Ingredients:
1-1/2 cups sliced leeks (white portion only) |
1/2 cup butter, divided |
5 cups cubed peeled potatoes |
3/4 cup chopped celery |
1-1/3 cups cubed carrots |
1 teaspoon salt, divided |
2 cups water |
4 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon pepper |
4 cups milk |
2 chicken bouillon cubes |
Directions:
1. In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, celery, carrots, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
2. Meanwhile, in a medium saucepan, melt remaining butter. Stir in flour, pepper and remaining salt until smooth; gradually add the milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetables. Simmer, stirring occasionally, until heated through. Yield: 8 servings (about 2 quarts).
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