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Categories:Viewed: 10 - Published at: 4 years ago
Ingredients
- 1/4 cup butter
- 2 leeks, cleaned and sliced (about one cup)
- 1 onion, peeled and chopped
- 1 tablespoon all-purpose flour
- 4 cups chicken broth or 4 cups chicken stock
- 2 lbs potatoes, peeled and diced
- 2 cups milk
- 2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried thyme leaves
Method
- Melt butter in stockpot over medium high heat.
- Add leeks and onions; cook until translucent.
- Stir in flour until well mixed.
- Add broth or stock; bring to the boil, stirring constantly until slightly thickened.
- Add potatoes and reduce heat to a simmer; cook 20 to 25 minutes or until potatoes are tender.
- Add all remaining ingredients; cook until thoroughly heated.
