Potato Soup

Potato Soup

3 t. butter

3 C. sliced or chopped leeks (you can substitute onions)

3 T. flour

2 qts. water

salt and pepper to taste

4 C. potato chopped

1/2 C. heavy cream

3 T. chopped parsley

Melt butter in a 5 quart pan. Add leeks and cook slowly for 5 minutes without browning. Blend in flour and cook for 2 minutes. Gradually add water, stirring to prevent lumps. Add potatoes, bring to a boil and simmer partially covered 45 minutes. You can prepare ahead to this point if you like. Before serving bring soup to a simmer and stir in cream, parsley and 3 T. more butter.