S S U S N B E O T E P U R E E E E P E E T M N E O E S A T T I R C B E L A C S A S T N S A L D N E E O E R G S C H E E E T E E T C D S L L K D D R S E I A H U U R O N N M E A O C E U B R A C C A S O E E R D R O I O T N E E A A K S K L E O S B T V L T T L O P M E O E B E M I O T U E N M I S O U P E G D N M E I R D P R E S M I N R A R N M E A L E L E S A B P B B B S A T D E B U C E S S E U C L U C U L U R E L S S I C R G B U B R S E A G I G D T N D R I S G E I T N E O E R T B H S N N S E L E N B L L H C O E L I S A U C E P A N V I L E A U E L C A C R N E R P D T U R R I M R O E C S S G N I N O S A E S E B A L R E V R E M M I S U S D D E R S E POTATO AND LEEK SOUP (Word Search Version) Printed from COOKS.COM 2 tablespoons butter 1 large onion, chopped 2 leeks, chopped 2 tablespoons flour 4 cups chicken stock 3 medium potatoes, peeled and cubed salt and pepper to taste 1 cup low fat milk Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock. Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings. Puree soup in a blender. Add salt and pepper to taste. Serves 6. Submitted by: Carla |