- 2 lbs leeks
- 1 ¾ sticks butter
- 1 tbsp all-purpose flour
- 6 cups chicken stock
- 4 lbs potatoes peeled and diced
- Salt and pepper
Trim the leeks and wash with cold water, being careful to wash away the dirt deep in the tops. Slice the leeks in half lengthwise and chop into 1-inch pieces.
In a large stock pot melt the 3/4 stick of butter (6 tablespoons) and cook the leeks on medium-low heat until tender. Sprinkle the flour over the leeks. Cook for 2 minutes.
Increase the heat to high and stir in the chicken stock. Add the potatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender. Season with the salt and pepper to taste. Add the remaining 1 stick of butter before serving.
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