Potato Leek Soup

Ingredients

½ cup (1 stick) butter

3-4 cloves garlic, minced

2 leeks, sliced and rinsed

salt and pepper to taste

34g (¼ cup) all purpose flour

4 cups chicken broth

4 cups gold potatoes, peeled and diced

2 cups heavy cream, or to taste

1 tsp rosemary, or to taste

Melt butter in a large pot over medium heat.
Add garlic and leeks, then season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
Add flour to make a roux.
Add the broth into pot.
Add potatoes and bring to a boil.
Stir in cream and rosemary; reduce heat and simmer until potatoes are tender, about 30 minutes.

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