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.
- 4 to 5 pounds leeks, rinsed thoroughly
- 6 tablespoons unsalted butter
- 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
Cut off the roots and tough dark green portion of the leeks, leaving the 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 the butter in a Dutch oven over medium-low heat until foaming; stir in the leeks, increase the heat to medium, cover and cook, stirring occasionally, until the leeks are tender but not mushy, 15 to 20 minutes; do not brown. Sprinkle the flour over the leeks and stir to coat evenly; cook until the flour dissolves, about 2 minutes. Increase the heat to high; whisking constantly, gradually add the stock. Add the bay leaf and potatoes; cover and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are almost tender,
5 to 7 minutes. Remove the pot from the heat and let stand until the potatoes are tender and flavors meld, 10 to 15 minutes. Discard the bay leaf, season with salt and pepper; serve immediately.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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