Leek and Potato Soup

 

5 or 6 leeks

5 T butter, divided

3 cups diced peeled potatoes

1 quart chicken broth

2 tsp. salt

1/4 tsp. cayenne

1/2 tsp. nutmeg

2 T flour

Wash the leeks and split them lengthwise. Cut off and discard the green part of the stalks. Rinse out any sand or dirt from the white parts; cut into thin slices. In a large saucepan sauté the leek slices in 3 tablespoons of the butter for 4 to 5 minutes, until tender but not browned. Add the potatoes and the broth; bring to a boil. Boil for 2 to 3 minutes; reduce the heat and simmer until the potatoes are tender. Season to taste with salt, cayenne and nutmeg. Strain out the vegetables and put through a food mill or ricer. Return to the soup.

In a saucepan over low heat, melt the remaining 2 tablespoons of butter and stir in the flour. Add 1 1/2 cups of the soup and blend will; cook until the mixture thickens. Return to the kettle and stir until the soup comes to a boil. Serve in hot soup plates with a dash of cayenne or nutmeg.

From: Marianne Wire, a friend from a former book club.

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