My Moms Potato Leek Soup

1. 1

   in a large pot combine leeks and potatoes and flour and cook in butter until leeks are transparent.

2. 2

   add chicken broth and cook until potatoes are fork tender, probably about 30 minutes depending on how big or little you cut your potatoes, stir occasionally to prevent sticking

3. 3

   add half and half until the soup turns creamy color

4. 4

   salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.