4 c chicken stock or broth
3 c diced small red/brown potatoes (leave skin on)
1 med onion, diced
2 leek, diced (about 2 c)
1/2 c butter (can do 1/4 c butter, 1/4 c canola oil)
6 T flour
2 c milk
1/2 tsp salt
Bring chicken stock to a boil, add potatoes, leeks, and onion. Reduce the heat and simmer covered until tender. Mash up when cooked. In a separate, heavy pan, melt butter and oil together. When hot add flour and stir until bubbly. Pour the milk in and stir until thick and smooth. Pour the milk mixture into the vegetables mixture. Sprinkle with parsley and serve.
3 c diced small red/brown potatoes (leave skin on)
1 med onion, diced
2 leek, diced (about 2 c)
1/2 c butter (can do 1/4 c butter, 1/4 c canola oil)
6 T flour
2 c milk
1/2 tsp salt
Bring chicken stock to a boil, add potatoes, leeks, and onion. Reduce the heat and simmer covered until tender. Mash up when cooked. In a separate, heavy pan, melt butter and oil together. When hot add flour and stir until bubbly. Pour the milk in and stir until thick and smooth. Pour the milk mixture into the vegetables mixture. Sprinkle with parsley and serve.
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