Leek and Potato Soup

This is a classic soup I make year around whenever I need comfort food. It helps to make your own chicken broth. Sometimes I add cooked chicken, or diced celery and carrots. Any of the greens, chard, spinach, kale, and cabbage are also good variations.

Ingredients

4 to 6 leeks, washed well, using only the white and pale green part, slice into rounds
2 tablespoons butter
2 tablespoons all purpose unbleached flour
1-½ to 2 quarts chicken stock
1 to 1-½ pounds of potatoes cut into small ½ to 1-inch dice
½ teaspoon of dried thyme or 1 teaspoon fresh thyme
salt and freshly ground pepper to taste

Procedure

1. In a large saucepan, melt the butter and add the chopped leeks. Cook on medium heat until tender, but not browned. Add the flour and continue cooking for about 5 minutes more, stirring to keep the butter from burning.

2. Add the chicken stock and bring to a simmer.

3. Add the potatoes and simmer until the potatoes are tender.

4. Add the thyme, and the salt and pepper. Serve hot.

Serves 4-6.

A Lindencroft Farm Kitchen original recipe.

Last updated: June 2, 2007