Rustic Potato Leek Soup

Photo: Krista

Ingredients

6 tablespoons unsalted butter

5 pounds leeks (see note above)

1 tablespoon unbleached all-purpose flour

5 1/4 cups chicken stock or canned low-sodium chicken broth

1 bay leaf

1 3/4 pounds medium red potatoes (about 5), peeled and cut into ¾- inch dice

Preparation

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 an

MY NOTE: If you really want to go crazy, at the beginning of step 2 fry up about 4 oz of cut up bacon. Remove the bacon pieces, and use the bacon fat to cook the leeks. Continue as directed.