Potato Soup » Recipe List » Leek and Potato Soup

Leek and Potato Soup

Sautéed onion and leek are combined with flour, vegetable stock, whole milk, potato pieces, fresh ground white pepper, and ground nutmeg.

Ingredients -

2 tablespoons Butter
1 White or Yellow Onion, chopped
1 Leek, trimmed and sliced
2 tablespoons All-Purpose Flour
1-1/2 pints (3 cups) Vegetable Stock
1/2 pint (1 cup) Whole Milk
12 ounces Baking Potatoes, cut into small cubes
1/2 teaspoon Fresh Ground White Pepper
1 pinch Ground Nutmeg

Preparation:

1. Melt the butter in a large saucepan and fry the onion and leeks until softened.

2. Stir in the flour and cook for 1 minute.

3. Gradually blend in the liquid.

4. Add the remaining ingredients and bring to the boil.

5. Cover and simmer for 15 minutes or until the potatoes are tender.

Soup Making Tips -
Roux

	Roux is another soup thickener. It is typically made of equal weights of flour and fat, typically butter. A white roux is prepared in a small skillet over medium heat. Stirring constantly with a wooden spoon, the roux is ready when the flour and butter are well combined and you can smell a toasty aroma.

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