Potato Leek Soup

Creamy soup without the cream

Melt half the butter in a large saucepan.

Add leeks and onions.

Saute 5 minutes over medium heat.

Stir in chicken stock , salt and pepper.

Bring to a boil.

Simmer another 5 minute.

Melt remaining butter in small saucepan over medium heat.

Add flour cook 2-3 minutes , dont brown flour.

Add to soup mixture stirring constantly.

Cook soup until it returns to a boil and thickens.

Add potatoes.

Cook until tender , about 5 minutes.

Place batches of micture in blender and blend til smooth.

Serve.

butter, leeks, onions, chicken stock, salt, pepper, all-purpose flour, potatoes