Creamed Leek Soup - cooking recipe

Ingredients

1 lb. leeks, cut into 1/2-inch slices or 3 c. large onions, cut into wedges
2 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
1 tsp. instant chicken bouillon granules
2 1/2 c. milk
1 c. water
1 c. shredded process natural Cheddar cheese

Preparation

In a 3-quart saucepan cook the leeks or onions in a small amount of boiling water, covered, for 8 to 10 minutes or until tender; drain and save water to use later.
In same pan melt margarine and stir in flour, bouillon granules and 1/8 teaspoon pepper.
Add milk and the saved 1 cup water.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
Add shredded cheese; stir until cheese is melted.
Add cooked onions; heat through.
Serve immediately.
Makes 4 to 6 servings.