creamy leek & potato soup

How To Make creamy leek & potato soup

• 
  1

  Take your cleaned leeks and slice of the hairy roots at the bottom and discard the roots. Slice into 1/2" medallions going slightly into the green leaves for added color and flavor.
• 
  2

  In a deep skillet, slowly melt your butter until liquid. Add your leeks a handful at a time and saute until leeks are soft and mostly translucent. Sprinkle with salt and pepper and mix thoroughly.
• 3

  Slowly add your flour, one tablespoon at a time, mixing until your leeks and flour form a thick pasty mixture. Remove from heat,.
• 4

  Pour your beef stock into a 5 quart dutch oven and bring to a boil. Add your potatoes and cook until almost tender. Stir in your cream and bring it to a low boil. Reduce to a simmer and slowly add your leek mixture stirring continuously. Let it simmer on low until the leeks reach your desired level of softness and the soup reaches your desired consistency.
• 5

  Serve in bowls with a sprinkle of paprika and sprig of fresh parsley.
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