Leek and Potato Soup

Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.

Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes 3 Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.

Reduce heat and simmer until potatoes are tender.

Season to taste with cayenne, nutmeg, salt, and white pepper.

Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.

Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.

Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.

Blend flour mixture into soup and stir until soup comes to a boil.

Serve right away.