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Country Style Potato Leek Soup

Source: America's Test Kitchen
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Rating: 4   Reviews: 4 See Reviews
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  Makes about 11 cups, serving 6 to 8
The humble potato shines in this easy, hearty soup. Note that leeks differ -- if yours have large desirable white and light green sections, use 4 pounds of leeks; if they’re short on these parts, go with 5 pounds.
RECIPE INGREDIENTS
6 tablespoons unsalted butter
4 to 5 pounds leeks, rinsed thoroughly
1 tablespoon unbleached all-purpose flour
5 1/4 cups chicken stock or canned low-sodium chicken or vegetable broth
1 bay leaf
1 3/4 pounds medium red potatoes (about 5), peeled and cut into 3/4-inch dice
Table salt
Ground black pepper
Country Style Potato Leek Soup Recipe at Cooking.com
DIRECTIONS
Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups).


Heat butter in 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. 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 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 until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf, season with salt and pepper; serve immediately.


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Vegetable Soups
 Potato Soups
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Sarah, CA Reviewed: 01/07/2008
An easy and absolutely delicious soup. I like this chunky version better than the traditional pureed recipe. Great and hearty as it is, or add a little milk (less than 1/4 cup) after cooking for a slightly different flavor and finish.
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