Difficulty: Easy - for beginners
Dietary guidance: n
3 large Russet Potatoes, peeled & diced
3 Tbsp butter
1 large Leek, halved & diced
3 Green Onions, diced
1 Rosemary sprig, stripped to leaves only & chopped
a few Thyme sprigs, stripped to leaves only
1 Tbsp flour
3-4 cups chicken stock (*can use vegetable stock)
1/2-cup to 1 cup cream
salt & pepper
Par-boil potatoes for about 10 minutes (or until *almost* fork-tender) & drain - set aside. In the meantime, melt the butter in a separate pan, and cook the leeks, green onions, & herbs until leeks are tender. Add salt & pepper to taste.
Once tender, add the flour & stir until bubbly. Slowly add the chicken stock, stirring to combine so that you don't get any lumps. Add the potatoes. Stir in cream to taste & thickness preference. Simmer about 15-20 minutes.
Goes great with grilled cheese!