Winter Time MadJon's Creamed Leek Soup Yummy for the Tummy

Hello foodies go for some warming up this winter with my Creamed Leek Soup, its yummy.  I made this recipe for Celebrity Chef in Aiken.  Hope you enjoy and to all of you foodies out there I hope you have a safe and Merry Christmas.  Happy Trails until we meet again, MadJon.

Creamed Leek Soup

• 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
• 1 medium onion, diced
• 1 large carrot, chopped
• 2 Potatoes. peeled and diced
• 2 celery ribs, chopped
• 1 teaspoon salt
• 1 tsp. Onion Powder
• 1/2 teaspoon black pepper
• 1 stick (1/2 cup) unsalted butter
• 1 small boiling potato (6 ounces)
• 1 cup white wine
• 5 cups chicken Broth
• 2 Bay leaf
• 1 1/2 cups fresh flat-leaf parsley leaves
• 1/4 cup all-purpose flour
• 2 cup cream

Preparation

Wash sliced leeks. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potatoes’ and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, 2 cups broth and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

Stir in parsley and simmer soup, uncovered.

Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

Blend soup in a blender and then return it to the pot and add the cream and any more of the chicken broth.  Simmer. Serves 6 to 8 servings.