Tuesday, February 1, 2011

Cream of Leek Soup

Slice one large leek into 1/4 inch pieces. Boil leeks in 1-1/2 to 2 cups water. Save water. Add 3 tbsp. flour to 2 cups milk. Add 1 pkg. chicken base to milk. Combine leeks, water and milk. Salt to taste. Simmer.

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