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I tend to like chunky soups better than creamy. I"ve made this one from Cook's Illus and it's very

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Joined: Dec 9, 2005


Posted to Thread #21344 at 1:54 pm on Jan 3, 2012


* Exported for MasterCook 4 by Living Cookbook *

Country-Style Potato-Leek Soup with 2 Variations

Recipe By : Cook's Illustrated Jan/Feb 2000
Serving Size : 0 Preparation Time: 0:00
Categories : Beans Sausage
Soup Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tbs (3/4 stick)unsalted butter
4 lbs leeks*
1 Tbs all-purpose flour
5 1/4 cups chicken stock or canned low-sodium chicken broth
1 bay leaf
1 3/4 lbs red potatoes (about 5 medium), peeled
-- and cut into 1/4-inch dice
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. Clean leeks. 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

----- Country-Style Potato-Leek Soup with Kielbasa -----

1. 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.

2. Follow recipe for Country-Style Potato-Leek Soup. Before removing pot
from heat, stir in 8 ounces kielbasa sausage, cut into 1/2-inch slices.

----- Country-Style Potato-Leek Soup with White Beans -----

1. Follow recipe for Country-Style Potato-Leek Soup, reducing potatoes to 2
medium (about 3/4 pound). Before removing pot from heat, stir in 1 cup hot
water and 1 cup canned cannellini beans.

Cooking Tip: *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.

Recipe Source: Cook's Illustrated Jan/Feb 2000

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