Potato Leek Soup

Ingredients

• Leeks

  (bulb and lower leaf-portion), raw

  4 leek or 356g

• Butter

  Unsalted

  1 tbsp or 14g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Onions

  Raw

  ½ medium or 55g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Wash the leeks thoroughly to remove all grit, then coarsely chop and set aside.
2. In a medium soup pot, melt the butter over low heat and add the flour, stirring well with a wooden spoon.
3. Add the chicken stock, leeks, onion, and potatoes. Bring to a boil, then cover and simmer on low for 20-25 minutes until the potatoes are soft.
4. Using an immersion blender, blend the soup until smooth. Stir in the milk and adjust salt and pepper to taste. Serve immediately.