Leek and Potato Soup Recipe
Heat a pot over medium. Add margarine and leeks. Cook, stirring occasionally, until leeks are tender, about 3 minutes.
Stir in water, bouillon, potatoes, carrots, marjoram, thyme and black pepper. Reduce heat to low. Simmer, covered, until vegetables are tender, about 10 minutes.
Whisk milk and flour in a measuring cup. Pour into pot. Cook, stirring occasionally, until mixture is thickened slightly.
Using an immersion blender, blend soup until desired texture. Spoon into soup bowls.
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Last updated: September 14th, 2022
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