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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Potato-Leek Soup
Contributed by: Joan Ragland
  • 11â�„2 cups sliced leeks, white and light green parts only
  • 1â�„2 cup butter, divided
  • 5 cups peeled and cubed Yukon gold potatoes
  • 3â�„4 cup diced celery
  • 11â�„3 cups cubed carrots
  • 2 tsp. table salt, divided
  • 2 cups chicken broth
  • 4 TBS all-purpose flour
  • 1â�„4 tsp. freshly ground pepper
  • 4 cups whole milk
Sauté leeks in 1�4 cup butter until tender. Add potatoes, celery, carrots, 1 tsp. salt and broth. Cover and simmer for about 15 minutes until the vegetables are tender.
While the vegetables are cooking, melt the remaining butter in a medium saucepan. Add flour, pepper and remaining salt. Cook until smooth and bubbly. Gradually add milk, and cook and stir until the mixture thickens; stir into vegetables. Heat through. Serve with Italian bread and a salad. Yields about 2 quarts.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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