Country-Style Potato-Leek Soup (Soup)(permalink)

Leeks differ. If yours have large desirable white and light green sections, use 4 pounds of leeks; if they're short on these parts, go with 5 pounds.

Makes about 11 cups, serving 6 to 8
6 tablespoons unsalted butter
4 - 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 3/4-inch dice
Table salt and ground black pepper

1. 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).

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. 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 and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf, season with salt and pepper; serve immediately.