Potato Soup
Sautee 1 cup sliced leeks (or onions) 1diced garlic clove in 3 tbsp butter until limp.
Stir in 3 tbsp at least flour and saute until it has absorbed the butter and leek
liquid. Add 3 or 4 cups of water or mild chicken broth, salt, pepper, and any
spices> I like parsely and thyme. Add 4 cups or so of peeled and diced potatoes. Simmer
uncoverd until potatoes are tender but not mushy. At this point you could add some
diced carrots and celery if you like a country look. Otherwise add 1 1/2 cups of light
cream or heavy cream if you don't mind calories and simmer until vegetables are tender (15
10 min). Add more salt and pepper to taste. I usually don't measure like this but it is
hard to mess up potatoe soup. Just don't cook too hot and burn the bottom!!
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