Ingredients
3 Leeks, White Portion, Chunked
6 Russet Potatoes, Peeled and Cubed
6 stalks Green Onions, Diced
3 stalks Celery, Sliced
6 cloves Garlic, Chopped
1 quart Vegetable Broth
1 teaspoon Pepper
1/2 teaspoon Salt
1 cup Heavy Cream or Sour Cream
1 stick Butter
3 tablespoons Flour
Preparation
In a soup pot, melt butter over medium heat
Add leeks, garlic and celery
Sautee until tender
Cover and let vegetables sweat for 10 minutes
Add vegetable broth, potatoes, salt and pepper
Bring to a boil, then simmer for 20 minutes or until potatoes are tender
Slowly sprinkle flour into soup and stir so it doesn’t clump
Cook for 2 minutes until soup thickens
Reduce heat to low and add green onions and cream.
Stir in and heat through, but do not bring to a boil.
