Potato Leek Soup

Ingredients

3 leeks (clean & cut small)
3 medium potatoes (peeled & diced)
1 carrot (peeled & shredded)
3 stalks of celery (diced)
1 onion (chopped)
3 tablespoons butter
3 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
¾ cups of milk
2 chicken bouillon cubes
1 quart water

Directions

1. Sauté leeks in small amount of butter.
2. In a large kettle, cook potatoes, carrot, celery & leeks in 1 quart of water.
3. Add bouillon, cook until vegetables are tender.
4. Sauté onions in 3 tablespoons of butter until soft. Stir in flour. Add salt & pepper.
5. Gradually add milk stirring constantly for a smoother soup. Put potatoes, carrot and celery through a blender before adding onion flour and milk.
6. Stir all mixtures and let cook for approximately ½ hour to an hour.

Eat with crusty bread and a salad. Great comfort food.