Classic Potato Leek Soup

Classic Potato Leek Soup

Fixings

4 medium leeks, dim green stems eliminated

1/2 enormous white onion, slashed

2 medium chestnut potatoes, stripped and cut into shapes

1 tablespoon flour, use AP gluten free flour for GF

1 tbsp spread

4 cups chicken stock, utilize vegetable stock for veggie lovers

1/2 cup 2% milk

salt and new pepper

Guidelines

Wash leeks cautiously to eliminate all coarseness. I generally cut them on a level plane and separate the rings to ensure no soil remains. Coarsely hack them when washed.

Es-buah-pepaya.

In a medium soup pot, soften margarine and add flour on low fire.

Utilizing a wooden spoon, blend well. This will thicken your soup and give it a magnificent flavor.

British-meat-pies.

Add chicken stock, leeks, onion, potatoes and heat to the point of boiling.

Cover and stew on low for around 20-25 minutes, until potatoes are delicate.

Utilizing a drenching blender, mix the soup until smooth adding the milk and changing salt and pepper to taste.Decoupage-tas-tikar-gold.

Serve right away. Cool. Appreciate it!

Classic Potato Leek Soup VIDEO