By CSA Member Kelsey V.
2-3 Leeks
3-4 Tbs Butter
2 Tbs Flour
1 C Milk
Salt and Pepper to taste
Chop leeks and saute with some butter (1-2 T) in a skillet until soft (~5 minutes). Remove leeks from skillet. Make a butter/flour roux in a hot skillet, with remaining butter and flour. Add milk and leeks to pan, cook until thickened. Season to taste with salt and pepper.