Potato Leek Soup

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
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3 cups chicken stock
1  pounds potatoes, peeled & diced 1/4"
2 1/2 ounces onions, diced
1 1/4 pints whole milk
1/2 teaspoon white pepper
1 1/2 teaspoons salt
2 ounces Roux
4 ounces leeks, diced 1/4"

In a large heavy bottom sauce pan, bring chicken stock to a boil and add potatoes and onions.

Bring back to a boil and add milk. Add salt and pepper.

When soup comes back to a boil, slowly add roux, then add diced leeks.

Let simmer for 20 minutes.

Serve hot, garnished with freshly chopped parsley.