Leeks and Carrot Soup

Ingredients

• 3 tablespoons oil
• 4 leeks, minced
• 3 potatoes, diced
• 1 carrot, sliced
• 3 tablespoons flour
• 1/2 teaspoon basil
• 1/2 teaspoon tarragon
• 1/2 teaspoon savory
• salt and pepper
• 5 cups chicken stock
• 1 cup milk
• fresh herb, to taste

Directions

1. 1

   Heat oil in a saucepan.

2. 2

   Cook leeks 3 minutes at medium heat.

3. 3

   Add potatoes and carrots. Keep cooking 5 minutes.

4. 4

   Add flour and stir well.

5. 5

   Season with basil, tarragon and savory. Add salt and pepper.

6. 6

   Add stock and bring to boil.

7. 7

   Reduce heat and let simmer 40 minutes.

8. 8

   Put in a blender and reduce in puree.

9. 9

   Put back in the saucepan and add milk.

10. 10

    Let simmer 2 to 3 minutes, just to reheat.

11. 11

    You can add grated cheese on each serving and broil in oven.