Creamy Leek-Potato Soup
From: Lucie, Quebec, Canada
Comments: If desired, use chicken broth instead of milk.
IngredientsPreparation
  • 1/4 heaping cup [60 g] butter
  • 2 leeks, chopped
  • 2 tablespoons [17.5 g] flour
  • 4 cups [1 L] milk
  • 1 cup [250 mL] chopped celery
  • 2 1/2 cups [675 mL] chopped potatoes
  • Salt and pepper, to taste
  • Pinch of tarragon [not too much, it has a strong taste]
  • Melt butter into a casserole; melt chopped leeks until translucent.
  • Stir in flour and cook for a few minutes stirring.
  • Pour in milk, stirring until smooth.
  • Mix in chopped celery and potatoes.
  • Season with salt, pepper and tarragon.
  • Leave to simmer for approximately 30 minutes.
  • Puree into a blender or press through a Chinese strainer.
  • Serve.