4-5 pounds leeks, sliced into 1-inch pieces (11 cups)
1 tbsp all-purpose flour
5¼ cups broth
1 bay leaf
1¾ pounds potatoes, peeled and cut into chunks
salt and pepper
Instructions
Melt butter in Dutch oven over medium-low heat. Stir in leeks, increase heat to medium, cover, and cook, stirring occasionally. Cook 15-20 minutes, until leeks are tender; do not brown. Sprinkle flour over leeks and cook until flour dissolves, about 2 minutes.
Increase heat to high and gradually add broth, whisking constantly. Add bay leaf and potatoes, cover, and bring to boil.
Reduce heat to medium-low and simmer until potatoes are almost tender, 5-7 minutes.
Remove from heat and let sit 10 to 15 minutes, until potatoes are tender and flavors meld. Discard bay leaf; season with salt and pepper.
Notes
The recipe suggests using red potatoes, but I used russet. It also calls for chicken broth, while I used vegetable broth because The Child doesn't eat meat. Finally, although I technically had bay leaves on hand, they were two years past the expiration date and thus, seemed an unwise choice; I tossed in some fairly fresh thyme instead and it was delicious.
Recipe by Sprung At Last at https://sprungatlast.com/2012/11/country-style-potato-leek-soup/