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Rustic Potato and Leek Soup

Contributed By: Alan, ID | See all of Alan's recipes
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  45 Minutes
This soup is hearty enough to serve as a main course, perhaps accompanied by crusty bread and preceded by salad. Leeks are not uniform in size - if yours have large desirable white and light green sections, use 4 pounds of leeks; if they are short on thes
RECIPE INGREDIENTS
4–5 pounds leeks (see note)
6 tablespoons unsalted butter
1 tablespoon all-purpose flour
5 ¼ cups homemade chicken stock
(canned low-sodium chicken broth can be substituted)
1 bay leaf
1 ¾ pounds red potatoes (about 6 medium), peeled and cut into ¾-inch dice
Sea Salt and Fresh Ground Black Pepper
DIRECTIONS
1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green portion. Clean leeks of sand. Slice leeks in half lengthwise and chop into 1-inch pieces. (You should have about 11 cups.)


2. 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, about 15 minutes; do not brown the leeks. Sprinkle flour over leeks and stir to coat evenly. Cook until flour dissolves, about 2 minutes.


3. 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, about 6 minutes. Remove pot from heat and let stand, covered, until potatoes are tender and flavors come together, 12 minutes should be good. Discard bay leaf and season with salt and pepper to taste.


Serve immediately. Serves 6 to 8.


(Soup can be refrigerated in airtight container for a day or two. Warm over low heat until hot; do not boil.)


Date Added: 08/06/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Doris Reviewed: 09/16/2009
Rustic Potato and Leek Soup
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