Creamy Broccoli and Leek Soup with Potato Bread

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'Tis the season for creamy soups.  I knew I was on the right path, recipically speaking, when my inspired-cooking friend, Jim, was cooking virtually the same recipe on the same day, via facebook.  Sweet.  I am on the seasonal vibe.  Here is my take on a Cream of Potato-Broccoli-Leek Soup, served with a great crusty potato bread and broiled beef (marinated in red wine).  I purchased the bread from the Star Store in Langley, our local grocer.  They carry the wonderful Essential Bakery Bread, from Seattle.

Creamy Broccoli and Leek Soup

White Sauce: Melt 1/4 cup butter.  When melted, add 3 TBS flour.  Mix thoroughly, and add 2 cups milk.  Whisk until thickened.  Set aside.

Vegetables:

2 large leeks, chopped small

2 large heads of broccoli.  Separate stems from florets.  Peel stems at end of heads, to insure that they are tender, chop into small pieces. 

8 small to medium red potatoes, cut into 1/4's

3 TBS soy sauce

Sauté leeks in olive oil in a soup pan until they are very soft.  This will take 15 minutes +/-.  Add 5 cups of water, potatoes, and broccoli stems.  Cook for 20-30 minutes, or until very tender.  Add the broccoli florets, cook for another 10-15 minutes on a low boil, until soft.  Use a manual egg beater to puree the soup, leaving some chunks.  When the soup is cooked until soft, add the white sauce (above) and 3 LRG tablespoons of soy sauce.  Stir thoroughly, and cook for another 10 minutes, or until the soup has thickened.

Serve with Potato Bread, Green Salad, and broiled, red-wine marinated beef.