Potato Leek Soup

Pamela Smith

Ingredients

  • 2 large leeks
  • 600 ml chicken broth
  • 125 ml butter
  • 8 potato
  • to taste Salt, pepper and garlic powder
  • 3 tsbp of flour
  • 1 tsbsp parsley

Directions

  • Clean and slice leeks
  • Peel, wash and quarter potatoes
  • Add leeks, butter, salt and pepper to a microwave dish. Microwave on high for 8 minutes.
  • Add chicken broth, potatoes, parsley and garlic powder into a large pot or Dutch oven, boil over medium heat
  • Once 8 minutes are up on the microwave, add flour to leeks, mix throughly, microwave for five more minutes.
  • Slowly add the leek mixture to the broth stirring constantly to avoid lumps.
  • Continue cooking over medium heat. Adjust flavour to your taste. If too bland add broth, if too salty add water.
  • Cook until potatoes are soft.
  • Serve with ham or bacon and a fresh baguette!
  • Please enjoy!