Leek & Potato Soup

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.