Country Style Potato Leek Soup

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 tablespoons unsalted butter
• 4 -5 lbs leeks
• 1 tablespoon unbleached all-purpose flour
• 5 1/4 cups chicken stock or 5 1/4 cups canned low sodium chicken broth
• 1 bay leaf
• 1 3/4 lbs medium red potatoes, peeled, and cur into 3/4 inch dice
• table salt
• ground black pepper

Recipe

• 1 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).
• 2 heat butter in dutch oven medium-low heat until foaming; stir in leeks, increase to medium heat, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15-20 minutes, do not brown. sprinkle flour over leeks and stir to evenly coat; cook until flour dissolves, about 2 minutes. increase heat to high.
• 3 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 5-7 minutes.
• 4 remove pot from heat and let stand until potatoes are tender and flavors meld, 10-15 minutes. discard bay leaf, season with salt and pepper; serve immediately.