Potato Leek Soup
submitted by August 1997 Mom's List

1 1/2 cups leeks, sliced -- or green onions
1/2 cup butter -- divided use
5 cups potatoes -- cubed
3/4 cup celery -- chopped
1 1/3 cups carrots -- chopped
2 teaspoons salt -- divided use
2 cups water
4 tablespoons flour
1/4 teaspoon pepper
4 cups milk
2 cubes chicken bouillon

Saute leeks in butter until tender. Add potatoes, celery, carrots, water,and 1 teaspoon salt. Cover and simmer 20-25 minutes. In a medium saucepanadd 1/4 cup butter and flour, pepper and rest of the salt. Cook untilsmooth and bubbly. Gradually add milk and bouillon. Cook until mixturethickens. Stir into vegetables. Simmer and stir occasionally until heatedthrough.

NOTES: This recipe tastes like you are eating a bowl of mashed potatoes!

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