- 6
Ingredients
- 6 Tbsp. unsalted butter
- 4-5 pounds leeks, white and light green parts only, halved lenthwise, sliced crosswise 1-inch thick and rinsed thoroughly (about 11 cups)
- 1 Tbsp. all-purpose flour
- 5 1/2 cups chicken stock
- 1 3/4 pounds red potatoes (about 5 medium), peeled and cut into 3/4-inch chunks
- 1 bay leaf
- table salt
- black pepper
Preparation
Step 1
1. Melt the butter in a large Dutch oven over medium-low heat. Add the leeks, increase the heat to medium, cover and cook, stirring occasionally, until the leeks are tender, but not mushy, 15 to 20 minutes; do not brown them. Add the flour and cook, stirring constantly, until thoroughly combined, about 2 minutes.
2. Increase the heat to high; whisking constantly, gradually add the broth. Add the potatoes and bay leaf, cover and bring to a boil. Reduce the heat to medium-low and simmer covered, until the potatoes are almost tender, 5 to 7 minutes. Remove the pot from the heat and let stand, covered, until the potatoes are tender, 10 to 15 minutes. Discard the bay leaf, season with salt and pepper to taste and serve.