Tried & True: Rustic Potato Leek Soup

November 6, 2009

What is it about the texture of potatoes that turns some kids noses up? Deep fry them and parents and kids alike are rushing to the table. Boil them up in a soup and sideways glances and last minute dinner invitations to the neighbor’s ensue! At the Goose, we have found that this Rustic Potato Leek Soup is popular across the spectrum of young choosy eaters. And, the bonus, it’s super easy and quick to make.

Ingredients:

  • 4-5 pounds leeks
  • 6 tablespoons unsalted butter (works fine with Earth Balance margarine)
  • 1 tablespoon all-purpose flour
  • 5 1/4 cups  chicken or vegetable broth
  • 1 bay leaf
  • 1 3/4 pound potatoes (about 5 medium), cut into 3/4-inch dice (peeled or not peeled, red or white)
  • Salt and ground black pepper

Directions:
Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green portion. Clean leeks. Slice leeks in half lengthwise and chop into 1-inch pieces. (about 11 cups.)

Heat butter in large stockpot or 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 the leeks.

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 a 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, covered, until potatoes are tender and flavors meld, 10 to 15 minutes.

Discard bay leaf and season with salt and pepper to taste.

Serve immediately.

This soup can be refrigerated in airtight container for a day or two. Warm over low heat until hot; do not boil.

PotatoLeekSoup

Potato Leek Soup

There you have it, a great soup to warm your kitchen and family. Let us know if you tried it out or have  your own variations. We’re on Facebook and Twitter, so don’t be shy!

-The Geese at The Goose

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