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Potato Leek Soup

Adapted from Skinny Taste
A creamy, warm your soul soup.
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Course Soup
Servings 6

Ingredients
  

  • 3 Leeks Chopped
  • 1/2 Yellow or White Onion Chopped
  • 2 Medium Russet Potatoes Peeled & Cubed
  • 1 tbsp All Purpose Flour Or Preferred GF Flour
  • 1 tbsp Butter
  • 3 cups Chicken Broth
  • 1 cup 2% Milk
  • 1 tsp Garlic Powder
  • 1/4 tsp Cayenne Pepper
  • Salt & Pepper to taste

Instructions
 

  • Chop & wash leeks as shown above. Pat dry on paper towel.
  • Melt butter in medium soup pot. Stir in flour and cook over low heat until bubbling brown.
  • Slowly stir in chicken stock.
  • Add leeks, onion & potatoes and bring to a boil.
  • Simmer over medium/low heat for 20-25 minutes, until the potatoes are tender.
  • Blend the soup until smooth using an immersion blender.
  • Add Milk and seasonings to taste & heat through.
  • Serve in bowls topped with your favorite soup fixings.