Grandma's Potato Leek Soup
My grandmother made this tasty soup nearly every spring! The delightful mix of leek, cheddar, and bacon make a perfect dinner on a cool night.
Ingredients
- 3 cups chopped wild leeks (leaves and stems can be included)
- 4 peeled and chopped potatoes
- 3 cups milk
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup melted butter
- 1/2 cup flour
Toppings
- crisp, crumbled bacon
- shredded cheddar cheese
- Ritz crackers
Instructions
- Blanch leeks in about 3 cups of boiling water and drain, reserving water in another dish.
- Add potatoes, milk, salt, and pepper to drained leeks. Cook until tender and pour into another dish.
- Combine about two cups of the reserved leek water, butter, and flour in the saucepan, and stir constantly until thickened.
- Add drained leek and potato mixture back in.
- Serve in bowls, and top with bacon, cheese, and crackers if desired. Enjoy warm!