Country Style Potato Leek Soup

1. 1

   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).

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.