Leeks and potatoes are in season right now and while wandering the Hamilton Farmer’s Market on Saturday I couldn’t resist bringing them home with me to make my yummy Leek and Potato Soup. This recipe is also vegetarian.
4 medium potatoes (2 1/2 cups cut into 1/4” dice)
2 small leeks, trimmed, sliced thin
1/2 cup chopped celery
2 cups water
3 1/2 cups milk
1 tablespoon of flour
2 teaspoons salt
1/2 cup milk
Put potatoes, leeks, celery and water in a large pot. Cover and boil 8 to 10 minutes until tender. Add the 3 1/2 cups of milk, then the flour and salt blended with the 1/2 cup milk to form a smooth paste. Stir thoroughly, reheat to the boiling point, stirring often, then simmer 2 or 3 minutes.
At this point in time you can eat it as it is, or like I do, stick the hand blender in until it’s a smooth creamy soup.
Makes 4 generous servings.