Ingredients
6 cups water or stock
4 tbsp butter
1 cup chopped celery
1 tsp dried leaf thyme
1 1/2 tsp dried dill weed
1 tsp salt
Black pepper to taste
2 tbsp unbleached white flour
1 cup milk or cream
2 cups thinly sliced leeks (3 large)
6 cups diced potatoes (5 med-large)
1/2 cup fresh parsley, minced
Preparation
Bring water or stock to boil in soup pot. Add potatoes. Cover and cook until tender (20-25 minutes). Turn off heat and puree 3/4 of the potatoes in blender. Pour back into soup pot. In 10" fry pan, melt 2 tbsp butter and saute leeks, celery, thyme, and dill weed until leeks are well coated with butter. Cover and cook on low heat until leeks are tender (10-15 minutes). Add to potatoes along with salt and pepper. In same pan in which leeks were sauteed, melt remaining 2 tbsp butter then add flour. Borwn for 1 min on low heat. Whisk in milk or cream and turn off heat. Add to the soup, then add parsley. Simmer 10-15 minutes uncovered and serve. If you allow soup to sit before serving, you may need to thin it with some water or milk
