Rustic Potato Leek Soup


6 tablespoons unsalted butter
5 pounds leeks (see note above)
1 3/4 pounds medium red potatoes (about 5), peeled and cut into ¾- inch dice


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).
Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 minutes; do not brown. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; 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 to 7 minutes. Remove pot from heat an
MY NOTE: If you really want to go crazy, at the beginning of step 2 fry up about 4 oz of cut up bacon. Remove the bacon pieces, and use the bacon fat to cook the leeks. Continue as directed.


Adapted from Cook's Illustrated.


20.0 servings


Sunday, October 17, 2010 - 5:38pm


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