Leek and Potato Soup

By AnneS

Ingredients

• 1/4 cup butter
• 1 cup diced onion
• 1 1/2 cups diced leeks
• 2 Tablespoons flour
• 4 1/2 cups chicken stock
• Bouquet garni (bay leaf, parsley, thyme, black peppercorns)
• 4 cups diced Idaho Russet potatoes
• 1/4 cup heavy cream (optional)
• salt and white pepper, to taste

Preparation

Step 1

Melt butter in a saucepan over medium-high heat.

Lower heat; add onion and cook gently for 2 minutes. Add leeks and cook for an additional 6-7 minutes, or until onions are soft but not browned.

Add flour and stir for 2 minutes to thicken, without browning. Add chicken stock and bring to a boil; add bouquet garni. Add potatoes and simmer over medium heat for about 45 minutes, or until potatoes are cooked thoroughly. Remove from heat and removed bouquet garni and discard.

Season to taste with salt and pepper. Add cream, if desired, and stir in. Serve hot. Garnish with chives, cabbage, or bacon.