Rustic Potato-Leek Soup
Adapted from The Complete America's Test Kitchen TV Show Cookbook
Serves 6
6 Tablespoons unsalted butter
4-5 pounds leeks (approximately 4-5 leeks), white and light green parts only, halved
lengthwise, slices crosswise 1 inch thick and rinsed thoroughly (about 11 cups)
1 Tablespoon unbleached all-purpose flour
5 1/4 cups low-sodium chicken broth
1 3/4 pounds red potatoes (about 5 medium), peeled and cut into 1/2-inch pieces
1 bay leaf
Table salt and ground black pepper
Melt butter in a large Dutch oven over medium-low heat. Add leeks, increase heat to medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 - 20 minutes, do not brown them. Add the flour and cook, stirring constantly, until combined, about 2 minutes.
Increase heat to high, whisking constantly, gradually add chicken broth. Add potatoes and bay leaf, cover and bring to boil. Reduce heat to medium low and simmer, covered, until the potatoes are almost tender 5 - 7 minutes. Remove pot from heat and let stand, covered, until potatoes are tender, 10 - 15 minutes. Discard bay leaf, season with salt and pepper to taste and serve.
Soup can be refrigerated for up to 2 days.
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