Potato-Leek Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
2 leeks, cleaned and chopped
2 Tbsp. whole-wheat flour (do not substitute white flour)
4 or 5 small potatoes, cleaned and chopped (peeled or not, your choice)
water to cover
salt and black pepper to taste
1/4 tsp. red chile (optional)

Preparation

Heat olive oil in large soup pan over moderate heat. Add leeks and cook just until tender. Add flour and stir to blend with the oil.
Add potatoes and water to cover. Cook until potatoes are tender.
Add seasoning to taste. Serve hot, preferably with a warm bread.