Rustic Potato-Leek Soup
serves 6 to 8
This soup is hearty enough to serve as a main course, perhaps accompanied
by crusty bread and preceded or followed by salad. Leeks differ. If yours
have large desirable white and light green sections, use 4 pounds of
leeks; if theyre short on these parts, go with 5 pounds.
45 pounds leeks (see note)
6 tablespoons unsalted butter
1 tablespoon all-purpose flour
5 1/4 cups homemade chicken stock or canned
low-sodium chicken broth
1 bay leaf
1 3/4 pounds red potatoes (about 5 medium), peeled and cut into 3/4-inch
dice
Salt and ground black pepper
Cut off roots and tough dark green portion of leeks, leaving white portion
and about 3 inches of light green portion. Clean leeks following
illustrations at right. Slice leeks in half lengthwise and chop into
1-inch pieces. (You should have about 11 cups.) Heat butter in large
stockpot or 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 the leeks.
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 a
boil. Reduce heat to medium-low and simmer, covered, until potatoes are
almost tender, 5 to 7 minutes. Remove pot from heat and let stand,
covered, until potatoes are tender and flavors meld, 10 to 15 minutes.
Discard bay leaf and season with salt and pepper to taste. (Soup can be
refrigerated in airtight container for a day or two. Warm over low heat
until hot; do not boil.) Serve immediately.
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