Rustic Potato Leek Soup

Name: Rustic Potato Leek Soup
Yield: 6 servings
Ingredients: 3/4 stick unsalted butter; 4-5 lbs leeks (white and light green parts only, halved lengthwise, sliced crosswise 1 inch thick, rinsed thoroughly); 1 Tbsp flour; 5 1/4 cup low-sodium chicken broth; 1 3/4 lbs red potatoes (peeled and cut into 3/4 inch chunks); 1 bay leaf; salt and pepper (to taste)

ladysherwood

Serves 6

Hearty Soup for any time. Can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.

ᔥ Originally from America's Test Kitchen

Ingredients

¾ stick unsalted butter
4-5 lbs leeks (white and light green parts only, halved lengthwise, sliced crosswise 1 inch thick, rinsed thoroughly)
1 tbsp flour
5 ¼ cups low-sodium chicken broth
1 ¾ lbs red potatoes (peeled and cut into ¾ inch chunks)
1 bay leaf
salt and pepper (to taste)

Instructions

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1
Melt the butter in a large Dutch oven over medium-low heat. Add the leeks, increase the heat to medium, cover and cook, stirring occasionally, until the leeks are tender but not mushy, ; do not brown them. Add the flour and cook, stirring constantly, until thoroughly combined, about .
2
Increase heat to high; whisking constantly, gradually add the broth. Add the potatoes and bay leaf, cover and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are almost tender, . Remove the pot from the heat and let stand, covered, until the potatoes are tender, 10-15 minures. Discard the bay leaf, season with salt and pepper and serve.

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