Potato Leek Soup
Ingredients
1 lb peeled potatoes, diced 1/2” cube
1-1/4 cup water
2-1/2 tsp. chicken base
3-3/4 cup water, hot
2/3 cup all-purpose flour
5-3/4 oz. leeks, chopped 1/4”
5 oz carrots, jumbo, diced 1/4”
5 oz celery, fresh, diced 1/4”
3/4 tsp. kosher salt
1/4 tsp. white pepper
5 oz. heavy cream
1/2 tsp. parsley
Directions
Sauté leek, carrots and celery in stock pot until tender. Add spices. Add butter and flour to make
roux. Add chicken stock, whisking to make sure no lumps form. Add diced potatoes and cream.
Simmer on low heat until potatoes are tender. Keep hot for service.