Potato-Leek Soup - cooking recipe

Ingredients

2 Tbsp. margarine
1 c. leeks, chopped
2 stalks celery, chopped small
1 (14 1/2 oz.) can chicken broth
2 cans water
4 medium potatoes, peeled and diced (about 4 c.)
1 Tbsp. chopped parsley
salt and pepper to taste
1 (12 oz.) can evaporated milk
2 Tbsp. flour
1/4 c. water

Preparation

Melt margarine. Saute leeks and celery. Pour in chicken broth and water. Add potatoes and parsley. Simmer 1 hour. Add milk and simmer 15 minutes. Blend flour into 1/4 cup water and stir into soup. Simmer another 15 minutes, stirring frequently.