Potato-Leek Soup
serves six to eight
NOTE: Red-skinned potatoes hold their shape better than other
potatoes and are the best choice in this recipe.
6 tablespoons unsalted butter
2 medium-large onions, chopped fine
5–6 medium leeks, whites and 3 inches of green section, halved lengthwise, washed, and cut crosswise into 3/4-inch pieces (about 11 cups)
1 tablespoon flour
6 cups Chicken Stock or low-sodium canned broth
1 bay leaf
13/4 pounds red potatoes, peeled and cut into 3/4-inch dice (about 4 cups)
Salt and ground black pepper
INSTRUCTIONS:
1. Melt butter in large Dutch oven over medium-low heat. When butter foams, add onions, cover, and cook, stirring occasionally, until very soft, about 10 minutes. Add leeks, increase heat to medium, cover, and cook, stirring occasionally, until tender but not mushy, 15 to 20 minutes. Do not allow leeks to color.
2. Sprinkle flour over vegetables and stir to coat evenly. Cook for 2 minutes. Gradually whisk in stock. Add bay leaf and potatoes, cover, and bring to a boil. Reduce heat and simmer, covered, until potatoes are almost tender, about 5 minutes. Remove pan from heat and keep covered until flavors meld and potatoes are completely tender, about 10 minutes. Remove bay leaf and season with salt and pepper to taste. Serve hot.
VARIATIONS:
Potato-Leek Soup with Kielbasa or Ham
Follow recipe for Potato-Leek Soup until potatoes are almost tender. Add 8 ounces kielbasa, cut into 1/4-inch slices, or 8 ounces diced cooked ham, then cover pan and let flavors meld for 10 minutes. Proceed as directed.
Potato-Leek Soup with White Beans
Follow recipe for Potato-Leek Soup, reducing amount of potatoes to 1 pound. When potatoes are almost tender, add 1 cup cooked white beans and 1 cup hot water, cover pan, and let flavors meld for 10 minutes. Proceed as directed.