Click to Print This Page (top banner and side navigation will not print)
Serves 5
5 minutes preparation time
30 minutes cooking time
3-4 leeks
1 tablespoon butter
2 tablespoons flour
8 medium potatoes, peels on, scrubbed and cut into large chunks
1 bouillon cube (we like Rapunzel brand)
salt to taste
Cut the green tops off the leeks, then cut them lengthwise. Slice them across into half circles and rinse them carefully in a colander under running water.
In a soup pot, melt the butter over medium heat, add the leeks, and stir. Cover the pan and let the leeks cook until they are soft, about 5 minutes. Mix in the flour, cover the pot again, and let the mixture cook for about 2 minutes.
Add the potatoes, just enough water to cover them (about 4 cups), and a bouillon cube. Bring the soup to a boil, add a few shakes of salt, cover the pot, and cook until the potatoes are soft, 20 to 25 minutes. With an immersion blender, puree the soup until it is as smooth as you like.