Laura's Potato Leek Soup

10 medium potatos
2 stalks celery
5 carrots
3 Leeks
5 Cups broth
6 Cups 1% Milk
8 Tablespoons Butter
1 Cup Flour

I cook this to taste. My family likes the veggies cooked quite soft as it makes for a better, creamier soup.

Combine water and vegetable broth. More may be needed of the broth powder depending upon brand that is used. Peel potatos and slice thinly. Wash carrots and shred. Chop celery finely. Cut bottem off of 3 leeks. Slice off tops of leeks where it starts to get dark green. Slice leek the long way and wash it under running water to remove sand. Chop to small pieces. Combine vegetables and broth in a big soup pan and cook until tender. In a separate pan melt butter and add the flour and cook a bit to make a roux. Add 2cups of milk and mix until lumps are out. add the rest of the milk and cook until thickened and bubbly. Add the salt and pepper to taste. Mix the milk mixture in with the vegetable mixture and serve.

Serving Size: at least twelve servings. This lasts us two meals and a couple of lunches.

Number of Servings: 12

Recipe submitted by SparkPeople user LAURA608608.