4cupschicken broth(or use vegetable broth for vegetarians)
1/2cup2% milk
salt and fresh pepper(to taste)
fresh chives(optional for garnish)
Instructions
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
In a medium soup pot, melt the butter and add the flour on low heat.
Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken broth, leeks, onion, potatoes and bring to a boil.
Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.