Ingredients:
|
Directions:
Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green portion. Clean leeks following illustrations at right. Slice leeks in half lengthwise and chop into 1-inch pieces. (You should have about 11 cups.)
Heat butter in large stockpot or Dutch oven over medium-low heat until foaming. Stir in leeks, increase heat to medium, cover, and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 minutes; do not brown the leeks. Sprinkle flour over leeks and stir to coat evenly. Cook until flour dissolves, about 2 minutes.
Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes, cover, and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Remove pot from heat and let stand, covered, until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf and season with salt and pepper to taste. (Soup can be refrigerated in airtight container for a day or two. Warm over low heat until hot; do not boil.) Serve immediately.
Variation: Follow recipe for Rustic Potato-Leek Soup, stirring in 8 ounces kielbasa sausage, cut into ½-inch slices, just before removing pot from heat in step 3. Proceed as directed. Eight ounces of cooked ham, cut into ½-inch dice, can be substituted for the sausage, if desired. Whichever you choose, season the soup with care, since both ham and kielbasa are fully seasoned. |
|