Leek and Potato Soup

Ingredients

• 5 leeks
• 3 tablespoons butter or margarine
• 3 cups diced potatoes
• 1 quart chicken broth or vegetable broth
• 1 pinch cayenne
• 1 pinch nutmeg
• salt
• white pepper
• 2 tablespoons butter or margarine
• 2 tablespoons flour

Directions

1. 1

   Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.

2. 2

   Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes

3. 3

   Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.

4. 4

   Reduce heat and simmer until potatoes are tender.

5. 5

   Season to taste with cayenne, nutmeg, salt, and white pepper.

6. 6

   Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.

7. 7

   Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.

8. 8

   Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.

9. 9

   Blend flour mixture into soup and stir until soup comes to a boil.

10. 10

    Serve right away.