Quantities Ingredients
3 Tbsp.
|
Butter
|
3 c.
|
Sliced or minced leeks (white part only)
|
3 Tbsp.
|
Flour
|
2 qt.
|
Hot water (or 4-6 cups water plus milk added at end of cooking)
|
1 Tbsp.
|
Salt
|
Pepper to taste
| |
4 c.
|
Potatoes, peeled and roughly chopped or diced. Optional: a cup of so of tender green part of the leeks sliced or minced.
|
1/3 to 1/2 c.
|
Heavy cream or sour cream
|
2-3 Tbsp.
|
Butter
|
2-3 Tbsp.
|
Minced fresh parsley and/or chives
|
Preparation Procedures:
1. Melt butter
in a 3 or 4 quart heavy bottomed saucepan over moderate heat. Stir in
the leeks and cook slowly for 5 minutes without browning. Then blend in
the flour and stir over moderate heat for 2 minutes, to cook the flour without browning it either. Remove from heat and cool slightly.
2. Gradually beat in a cup or so of hot water. Blend thoroughly with the flour mixture, stir in the rest of the water.
2. Gradually beat in a cup or so of hot water. Blend thoroughly with the flour mixture, stir in the rest of the water.
3. Stir in the salt and pepper, the potatoes and optional green of leek. Bring to a boil and simmer partially covered for about 40 minutes until vegetables are thoroughly tender. Soup base may be cooled and refrigerated at this point. Reheat to simmer before proceeding.
4. Stir in milk now if you are using it - if you had added it before, it would have curdled. Bring to a simmer and blend in as much cream as you wish. Add more salt and pepper as needed. Off heat, stir in the butter a tablespoon at a time. Decorate each serving with more cream if you want and sprinkle with herbs.