Potato Leek Soup

(from Horn of the Moon Cookbook)

6 cups water of stock 6 cups diced potatoes

4 T. butter or margarine 2 cups thinly sliced leeks

1 cup chopped celery 1 t. thyme

1 ½ t. dried (or 1 ½ T. fresh) dill 1 t. (or to taste) salt

black pepper to taste 2 T. white flour

1 cup heavy cream ½ cup minced fresh parsley, or celery leaves

Bring water or stock to a boil in a soup pot. Add potatoes. Cover and cook until tender (20 to 25 minutes). Turn off heat and puree ¾ of the potatoes in blender. Pour back into soup pot.

In a 10 inch fry pan, melt 2 T. butter or margarine and sauté the leeks, celery, thyme, and dill until the leeks are well coated with butter. Cover and cook on low heat until the leeks are tender (10 to 15 minutes). Add to the potatoes along with the salt and pepper. In the same pan in which the leeks were sautéed, melt the remaining 2 T. butter, then add the flour. Brown for 1 minute on low heat. Whisk in cream and turn off heat. Add to the soup, then add parsley. Simmer 10 to 15 minutes, uncovered, and serve. If you allow the soup to sit before serving, you will need to thin it with some water or milk.