Leek And Potato Soup - cooking recipe

Ingredients

4 c. chicken broth
1 c. potatoes, diced
1 medium onion, diced
1 leek, diced
1/4 c. butter
3 Tbsp. flour
2 c. milk
salt and white pepper

Preparation

Bring the chicken broth to a boil.
Add potatoes, onion and leek.
Reduce the heat and simmer, covered, until the vegetables are tender.
Melt the butter in a saucepan.
Stir in the flour and cook over low heat for 3 minutes.
Heat the milk and add it to the butter and flour mixture, whisking until the mixture is smooth and slightly thickened.
Add the stock and vegetables.
Add salt and white pepper to taste.