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Leek and Potato Soup
2 Tb butter
Salt and pepper to taste
6 to 8 leeks, white parts only, sliced
3 to 4 potatoes, peeled and chopped
2 Tb flour
1/3 cup sour cream
4 cups hot water
Chopped chives
Melt butter in heavy skillet. Saute leeks until tender. Do not
brown. Remove pan from heat. Sprinkle flour over leeks, and return
pan to low heat. Cook several minutes, stirring constantly, until
flour is well blended. Remove from heat. Add hot water, 1/2 cup at
a time, stirring constantly until blended. Season with salt and
pepper. Heat to simmer, add potatoes, and cook, partially covered,
20 minutes or until potatoes are tender. Stir in sour cream and
serve, or press mixture through food mill. Garnish with finely
chopped chives.
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Potato Leek 12