Potato Leek Soup - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Large stock pot
Wooden spoon
Measuring cup
Cutting board and knife
Grater

Ingredients

1/4 cup (60 mL) butter
1/4 cup (50 mL) all purpose flour
4 cups (1 L) peeled, diced, raw potatoes
1 cup (250 mL) chopped leeks (white part only)*
6 cups (1.5 L) chicken stock**
2 cups (500 mL) milk
1/2 cup (125 mL) chopped fresh parsley
1/2 cup (125 mL) grated carrots
Chicken balls
* onions may be substituted although leeks have a milder flavour
** can substitute with 6 cups (1.5 L) water and 2 Tbsp (30 mL) low-salt chicken bouillon powder or liquid

Directions

In a large stock pot over medium heat, melt butter.
Blend in flour, cooking and stirring until mixture is golden.
Add potatoes and leeks, stirring until vegetables are well coated with mixture.
Gradually add chicken stock and milk.
Cook, stirring constantly until mixture thickens and boils.
Add parsley, carrots and chicken balls. Reduce heat.
Simmer uncovered for 30 minutes.
Add salt and pepper to taste.
Serve hot, with a dollop of yogurt or sour cream if desired.