Ingredients
1-1/2 cups sliced leeks (white portion only)1/2 cup butter, divided5 cups cubed peeled potatoes1-1/3 cups chopped carrots3/4 cup chopped celery1 teaspoon salt, divided2 cups water4 tablespoons all-purpose flour1/4 teaspoon pepper4 cups 2% milk2 chicken bouillon cubes Chopped chives, optional
Preparation
In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes.
Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.
