Country Style Potato Leek Soup
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. ingredients 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 directions 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 flou...