Sausage And Leek Soup

1. 1

   Halve leeks lengthwise and chop thin.

2. 2

   Wash in a large bowl of cold water, lift out and drain well in a colander.

3. 3

   Cook carrot and celery in 1/2 stick butter in a 4 or 5 qt. heavy saucepan over moderate heat for about 3 minutes, stirring occasionally until softened.

4. 4

   Add leeks and cook, stirring until softened, about 3 minutes.

5. 5

   Add stock and bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes.

6. 6

   While stock simmers, peel potatoes and cut into 1/2 inch cubes.

7. 7

   Melt remaining 1/2 stick butter in a small heavy saucepan over low heat.

8. 8

   Add flour and cook roux, whisking, 3 minutes.

9. 9

   Remove from heat and add 2 cups simmering stock, whisking vigorously.

10. 10

    Then whisk flour mixture into remaining stock and return to a simmer.

11. 11

    Add potatoes, Kielbasa and marjoram.

12. 12

    Simmer soup, partially covered, until potatoes are tender, 10 - 15 minutes.

13. 13

    Season with salt and white pepper.

14. 14

    Active time 20 minutes.

15. 15

    Start to finish 45 minutes.

* Per serving · 4 servings · Values may vary.