LEEK AND POTATO SOUP

I make soup out of everything; it usually starts with water, chicken bouillon cube, onions, garlic and perhaps celery; often, I add a couple of potatoes for thickening and different spices for flavour, depending on the vegetables, i.e. ginger for carrot soup, dill for potatoes only with no leeks. Potato and Leek is no different. This is why I borrowed this recipe from COOKS.COM because it is similar to the collection of things I usually toss into the “Leek” Soup, which by the way is always a hit. However, I use evaporated milk, whole milk or coffee cream instead of low fat milk.
2 tablespoons butter. 1 large onion, chopped. 1 garlic clove, chopped. 2 tablespoons flour. 4 cups chicken stock. 3 medium potatoes, peeled and cubed. Salt and pepper to taste. 1 cup low at milk

Melt butter in saucepan over medium heat. Add onions and leeks, sauté’ gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.. Add potatoes, bring to the boil, simmer gently for 30 – 40 minutes or until potatoes are soft. Blend liquid and vegetables together in blender. Return to pot. Stir in milk but do not boil. Season to taste. Serves 6.