Creamy Carrot and Leek Soup

5 Tbsp butter
1 lb carrots, peeled, trimmed, and sliced thin
6 leeks, white parts only, trimmed, split in half, washed carefully and sliced thin
1 medium onion, chopped
8 cups hot chicken broth
3 Tbsp flour
1 1/2 c light or heavy cream
salt
2 pinches nutmeg
Melt 2 Tbsp of the butter in a large heavy skillet. Add the carrots, leeks, and chopped onion and sauté for a few minutes, stirring, until the onion is softened. Add two cups of the chicken broth, cover the skillet and cook over low heat for 12 minutes, or until the carrots are tender. Stir another cup of broth into the vegetables. Puree the vegetables with the broth, in a food processor or blender (in several batches, if necessary). In a large heavy pot, melt the remaining butter. Add the flour and cook for a minute or two. Add remaining five cups of hot broth all at once and bring to a boil, stirring briskly with a wire whisk until the broth is smooth and slightly thickened. Turn the heat to low, add the pureed vegetables and cream and cook, stirring constantly, until well-blended. Do Not Boil. Add salt to taste and the nutmeg.

Makes about 8 servings.

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