- 2 tablespoons butter
- 1 large onion, chopped
- 2 leeks, chopped
- 2 tablespoons flour
- 4 cups chicken stock
- 3 medium potatoes, peeled and cubed
- salt and pepper to taste
- 1 cup low fat milk
Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings.
Puree soup in a blender. Add salt and pepper to taste.
This recipe can be jazzed up with celery, your choice of fresh herbs as garnish, garlic, shallots etc. This is just the basic soup beginning.