You gotta love those guys at Cook's Illustrated. When I prepared this recipe we didn't have any chicken stock in the freezer so I used turkey and I had yellow potatoes from our farm instead of red potatoes but it was still pretty darn tasty. (For our guests expected this weekend, we're thinking of making it again so prepare yourselves!)
Ingredients:
4-5 pounds leeks
6 tablespoons unsalted butter
1 tablespoon all-purpose flour
5 1/4 cups low-sodium chicken broth
1 bay leaf
1 3/4 pounds red potatoes (about 5 medium), peeled and cut into 3/4-inch dice
salt and ground black pepper
Directions:
Cut off the roots and the tough green portions of the leeks, using the white and about 3 inches of the light green portion. Slice the leeks in half lengthwise and chop into 1-inch pieces (yielding approximately 11 cups).
Heat the butter in a large stockpot or Dutch oven over medium-low heat until foaming. Stir in 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 the leeks. Sprinkle the flour over the leeks and stir to coat evenly. Cook until the flour dissolves, about 2 minutes.
Increase the heat to high. Whisking constantly, add the broth. Add the bay leaf and potatoes, 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 finished cooking and are completely tender, 10 to 15 minutes. Discard the bay leaf and season with salt and pepper to taste. Serve immediately.
Serves 6 to 8
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