Country Style Potato-Leek Soup
One of
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Serves 6 to 8 | Total time 55 mins.
Ingredients
4–5 lbs cleaned leeks (*see note)
6 tbsp unsalted butter
1 tbsp unbleached all-purpose flour
5¼ cups chicken stock or broth
1
bay leaf
1¾ lbs medium red potatoes, (about 5)
peeled and cut into ¾-inch dice
8 ounces kielbasa sausage,
cut into 1/2-inch slices
ROD MICHAEL’S Favorite Recipes
Instructions
Leeks differ. If yours have large desirable white and light green sec-
tions, use 4 pounds of leeks; if they’re short on these parts, go with
5 pounds. Eight ounces of cooked ham, cut into 1/2-inch dice, can be
substituted for the sausage, if desired. Whichever you choose, season
the soup with care, since both ham and kielbasa are fully seasoned.
1. Cut off roots and tough dark green portions 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 11 cups).
2. Melt butter in Dutch oven over medium-low heat until foaming, stir
in leeks, increase heat to medium, cover and cook stirring occasion-
ally, 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
and gradually add stock. Add bay leaf and potatoes; cover and bring
to boil. Reduce heat to medium-low and simmer, covered, until pota-
toes are almost tender, 5-7 minutes. Stir in kielbasa sausage. Remove
pot from heat and let sit 10 to 15 minutes, until potatoes are tender
and flavors meld. Discard bay leaf; season with salt and pepper and
garnish with fresh herbs;
*Note: Technique for Cleaning Leeks Slosh the cut ends of leek up
and down in still water. Hold the leeks under running water and shuffle
the cut layers like a deck of cards.
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