Luscious Leek Potato Soup
This soup has a silky, warm, comforting texture and can be made in under an hour.
Servings 4 people
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.