Recipes
Country Style Potato Leek Soup
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- Categories: Appetizers, Soups & Stews
- Servings: 8 change
- Calories per serving: 329
- Prep Time: 5 mins
- Cook Time: 20 mins
Nutritional Facts
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| Per serving | % Daily Value* |
| Calories 329 | 16% |
| Fat 9g | 14% |
| Cholesterol 23mg | 8% |
| Sodium 104mg | 4% |
| Carbohydrates 59g | 16% |
Ingredients
- 5 pounds leeks
- 6 tablespoons unsalted butter
- 1 tbsp unbleached all-purpose flour
- 5 1/4 cups low-sodium chicken broth
- bay leaf
- 1 3/4 pounds Red Bliss potatoes (about 5 medium), peeled and cut into 3/4-inch dice
- Table salt and ground black pepper
Recipe Method
1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Clean leeks following illustrations at right. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups).2. 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.
3. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add broth.
4. 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.
5. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf and season with salt and pepper; serve immediately.
