Potato Leek Soup - Melissa Andersen

Potato Leek Soup

Ingredients

• 1/2 -1 cup chopped leeks
• 1 clove garlic - chopped
  
• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery (option
  
• 1/3 cup finely chopped onion (optional)
  
• 3/4 cup diced cooked ham (* I use less - about 1/2 cup)
  
• 3 1/4 cups water
• 2 tablespoons vegetable bouillon granules (*I use less - about 1tbsp)
  
• 1/2 teaspoon salt, or to taste (*I omit this)
  
• 1 teaspoon ground white or black pepper, or to taste
• 2 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Directions

1. Sautee Garlic and Leeks in 1tbsp. of olive oil until translucent and tender. Remove from heat and place in stockpot.
2. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 15 minutes. Stir in the bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
4. Stir the milk mixture into the stockpot, and cook soup until heated through.
   
5. Enjoy!