An easy and delicious soup.
Cut up two leeks. Cut off the tops and the root and work with the long remaining stalk and that 2 to 3 inches of tender leaves. Cut them in half and then slice into small portions.
In your soup kettle, melt 2 tbsp of butter and add 2 leeks that you have sliced finely and simmer with the lid on for about 15 minutes or so until they are tender. Sprinkle 2 teaspoons of flour over the leeks and stir in and cook until the flour disappears – 2 minutes or so. Turn the heat up and whisk, adding 1 large box of chicken or vegetable broth (if you want a vegetarian alternative).
Add a bay leaf and small red potatoes that you have cleaned and cut into quarters. Don’t peel, the skins add nutrients and color. Bring to a boil, then cover and simmer until potatoes are sort a toothy tender. Remove from the heat and let stand 10 minutes or so and the potatoes will finish cooking and be very tender. Pick out the bay leaf and add salt and pepper to taste.