Feeling a bit under the weather, I needed a warm, hearty meal for dinner, but did not want the heaviness associated with most comfort meals.
I had a couple of leeks in the fridge, then discovered this rustic recipe from Americas Test Kitchen, fulfilling my craving perfectly.
The aroma emitted during the sauteing of the leeks in butter is intoxicating.
Red potatoes are a must.
They are waxy and low in starch so as to not become water-logged.
Cooking the potatoes so they were tender but not mushy was the key.
Of course, I like a little bit thicker soup, so I doubled the flour amount – just make sure you combine the flour thoroughly and the texture of the soup would not be compromised.
This is a very healthy, flavorful soup with a slight onion inference, but savory enough to be a comfort meal.
Ingredients: Leek Potato Soup
This recipe makes 6 servings but is easy to scale down.
6 Tablespoons (3/4 stick) unsalted butter
4-5 Pounds of leeks, white and light green parts only, halved lengthwise, sliced crosswise to 1″ thick (11 cups).
After leeks are cut; place in a colander and rinse thoroughly. Allow them to dry slightly I used 2 large leeks.
1 Tablespoon unbleached all-purpose flour – I added 2 Tablespoons
5-1/2 cups low-sodium chicken broth – I added only 5 cups
1- 3/4 pounds red potatoes (about 5 medium), peeled and cut into 3/4″ chunks.
1 Bay leaf – I used 2 large leaves
Salt and pepper to taste
Directions: Leek Potato Soup
Melt the butter in a large Dutch oven over medium-low heat.
Add the leeks, increase the heat to medium, cover, and cook, stirring occasionally, until the leeks are tender but not mushy, 15-20 minutes.
Do NOT brown them.
Add the flour and cook, stirring constantly, until thoroughly combined, about 2 minutes.
Increase the heat to high; whisking constantly, gradually add the broth.
Add the potatoes and bay leaf, cover. 
Bring to a boil.
When soup reaches a boil; reduce the heat to medium-low and simmer, COVERED, until the potatoes are ALMOST tender, 5-7 minutes.
You can try to push a fork into the potatoes to test their doneness.
You should feel some resistance, but the fork should slide in easily.
Remove the pot from the heat and let stand, COVERED until the potatoes are tender 10-15 minutes.
Discard the bay leaf, season with salt and pepper to taste.
Serve.
I cut fresh chives from the garden and shredded 2 Tablespoons of sharp cheddar cheese to garnish.
You can also garnish with croutons.
ATK says, “this soup can be refrigerated in an airtight container for 2 days. Warm over low heat until hot, DO NOT BOIL.”
This recipe and many others are available in: 
The Complete America’s Test Kitchen TV Show Cookbook 2001 – 2019: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes
This is not a paid endorsement.
Luscious Leek Potato Soup
Ingredients
- 6 Tablespoons 3/4 stick unsalted butter
- 4-5 Pounds leeks white and light green parts only, halved lengthwise, sliced crosswise to 1" thick (11 cups)
- After leeks are cut; place in a colander and rinse thoroughly; allow to dry slightly
- I used 2 large leeks.
- 1 Tablespoon unbleached all-purpose flour - I added 2 Tablespoons
- 5-1/2 Cups low-sodium chicken broth - I added only 5 cups
- 1- ¾ Pounds red potatoes about 5 medium, peeled and cut into 3/4" chunks.
- 1 Bay leaf - I used 2 large leaves
- Salt and pepper to taste
Instructions
- Melt the butter in a large Dutch oven over medium-low heat.
- Add the leeks, increase the heat to medium, cover, and cook, stirring occasionally, until the leeks are tender but not mushy, 15-20 minutes.
- Do NOT brown them.
- Add the flour and cook, stirring constantly, until thoroughly combined, about 2 minutes.
- Increase the heat to high; whisking constantly, gradually add the broth.
- Add the potatoes and bay leaf, cover.
- Bring to a boil.
- When soup reaches a boil; reduce the heat to medium-low and simmer, COVERED, until the potatoes are ALMOST tender, 5-7 minutes.
- You can try to push a fork into the potatoes to test their doneness.
- You should feel some resistance, but the fork should slide in easily.
- Remove the pot from the heat and let stand, COVERED until the potatoes are tender, 10-15 minutes.
- Discard the bay leaf, season with salt and pepper to taste.
- Serve.
- I cut fresh chives from the garden and shredded 2 Tablespoons of sharp cheddar cheese to garnish.