Rustic Potato and Leek Soup
By: Leah Rodrigues
Published: September 27, 2012

The fall begs cooks to return to their stoves and prepare an array of warm and comforting meals.  Rustic potato and leek soup is simple and delicious.  Only a handful of ingredients is needed for this dish and it can prepared in 30 minutes.  Chunks of potato and leeks are cooked butter and simmered in chicken stock until they become soft and mellow.  You can choose to leave the soup chunky or puree it with a blender.  For a vegetarian/vegan version of this soup, use vegetable stock instead of chicken stock.
Rustic Potato and Leek Soup



Ingredients:
6 tablespoons unsalted butter
5 pounds leeks (see note above)
1 tablespoon unbleached all-purpose flour
5 1/4 cups chicken stock or canned low-sodium chicken broth
1 bay leaf
1 3/4 pounds medium red potatoes (about 5), peeled and cut into ¾- inch dice
 
Directions:








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.

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.