4 cups chicken stock
3 large leeks (~ 3 cups chopped)
1 cup chopped celery
1 cup chopped onions
9 potatoes (yellow or are best)
1 bay leaf
1 tsp. salt
Black pepper to taste
3 cups milk
Roux:
¼ cup flour
¼ cup butter
Trim leeks, wash, and coarsely chop. Add stock to large pot and cook leeks, celery, onion, and cubed potatoes. Simmer
till tender. Add milk and reheat.
Melt butter in heavy
saucepan and stir in flour to make roux. Stir into soup. (Triple roux for
double recipe.)
