COUNTRY STYLE POTATO LEEK SOUP
Leeks differ, if yours have large desirable white and light green sections, use 4 lb.s of leeks; if they are short on these parts, go with 5 lbs.
Provided by Chef mariajane
Categories Low Protein
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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 medium-low heat until foaming; stir in leeks, increase to medium heat, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15-20 minutes, do not brown. Sprinkle flour over leeks and stir to evenly coat; 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 5-7 minutes.
- Remove pot from heat and let stand until potatoes are tender and flavors meld, 10-15 minutes. Discard bay leaf, season with salt and pepper; serve immediately.
Nutrition Facts : Calories 461.2, Fat 15.1, SaturatedFat 8.1, Cholesterol 36.8, Sodium 370.4, Carbohydrate 72.1, Fiber 7.7, Sugar 16.5, Protein 12.6
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