• 2 leeks, cleaned and chopped
• 2 potatoes, chopped
• 2 carrots, chopped
• ½ cup celery, chopped
• 2 Tbsp flour
• 3 cups water
• 2- 2 ½ cups milk
• 1 chicken bouillon
• 1 Tbsp salt to taste
• 3 Tbsp butter
• 1 Tbsp fresh parsley, chopped
• 1 egg
• 2 Tbsp lemon juice

 Leek and Potato Souppreparation:

Melt the butter in a big pot and stir in flour. Over medium heat, sauté flour until changes color. Add carrots and sauté for about 2 minutes. Then, stir in potatoes and cook for 2 minutes stirring occasionally. Finally, add chopped leek, celery and parsley; sauté for 2-3 minutes. Add hot water, salt and chicken bouillon. Bring to a boil and cook over low heat covered until the vegetables are cooked or for about 20-25 minutes. Then, add milk and bring to a boil stirring occasionally. Lower the heat and simmer for about 5 minutes.

In a small bowl, whisk the egg and lemon juice. Let the soup rest for a while and then, add some soup into it stirring constantly. Add the egg mixture into the soup stirring rapidly.

ENJOY