Leek & Potato Soup

Because I’m of a giving spirit, I am giving you my best of my best recipes:

Leek & Potato Soup

½ cup butter
4 large leeks, thinly sliced
3 stalks celery, thinly sliced
2 carrots, thinly sliced
6 tablespoons all-purpose flour
4 cups hot chicken broth
2 cups shredded sharp Cheddar cheese
3 cups whipping cream or half-and-half
2 teaspoons salt
¼ teaspoon pepper
4 tablespoons chopped chives

Melt butter. Add vegetables; cook until brown. Blend in flour gradually. Stir in hot broth and bring to a boil. Add cheese; stir until melted. Scald cream (or half-and-half) and add to mixture. Season with salt and pepper. Simmer 20 minutes.

Here’s where your preference comes in. Serve as a rustic, hardy dish soup with the vegetables left in their chopped form or you can choose to strain the soup to a puree.

Serve garnished with chives.

Yield: 4 to 5 main dish servings or
8 to 10 starter servings