Ingredients:
5 leeks
3 tablespoons butter or 3 tablespoons margarine
3 cups diced potatoes
1 quart chicken broth or 1 quart vegetable broth
1 pinch cayenne
1 pinch nutmeg
salt
white pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
Directions:
Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
Melt 3 tablespoons butter in a large skillet over medium heat and saute leeks for about 4 minutes
Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
Reduce heat and simmer until potatoes are tender.
Season to taste with cayenne, nutmeg, salt, and white pepper.
Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
Blend flour mixture into soup and stir until soup comes to a boil.
Serve right away.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.