I must apologize again for the not so stellar photograph, but this is definitely one of those times when looks can be deceiving. This soup is so freaking delicious, and very quick and easy to make. Because you don’t have to puree it, the whole thing takes about 35 minutes from start to finish. The next day I added some shredded turkey slices and green peas which made it more filling. It would also be a great way to use up leftover turkey after Thanksgiving or Christmas. This is a perfect, busy weeknight meal for the cooler months. (Leeks are in season from October to May).
Country Style Potato-Leek Soup
6 tbsp unsalted butter
4-5 pounds leeks, sliced into 1-inch pieces (11 cups)
1 tbsp all-purpose flour
5¼ cups broth
1 bay leaf
1¾ pounds potatoes, peeled and cut into chunks
salt and pepper
Melt butter in Dutch oven over medium-low heat. Stir in leeks, increase heat to medium, cover, and cook, stirring occasionally. Cook 15-20 minutes, until leeks are tender; do not brown. Sprinkle flour over leeks and cook until flour dissolves, about 2 minutes.
Increase heat to high and gradually add broth, whisking constantly. Add bay leaf and potatoes, cover, and bring to boil.
Reduce heat to medium-low and simmer until potatoes are almost tender, 5-7 minutes.
Remove from heat and let sit 10 to 15 minutes, until potatoes are tender and flavors meld. Discard bay leaf; season with salt and pepper.