Potato Leek Soup

This delicious soup is one of Nathan’s favorites. It’s so warming and comforting. Perfect for a (nearly) Autumn day!

Ingredients

4 medium leeks, dark green stems removed

1/2 large white onion, chopped

2 medium russet potatoes, peeled and cut into cubes

1 Tbsp flour

1 Tbsp butter

4 C chicken stock (also works with vegetable stock)

1/2 C 2% milk

salt and fresh pepper

Instructions

• Wash leeks very carefully to remove all the grit. Coarsely chop them when washed.

• In a medium soup pot, melt butter and add the flour on low.

• Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

• Add chicken stock, leeks, onion, and potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft.

• Using an immersion blender (which is worth buying if you don’t have one), blend the soup until smooth adding the milk and adjusting salt and pepper to taste.

• Serve and enjoy! It’s lovely to sprinkle green onions or bacon crumbles on top.