Country-Style Potato-Leek Soup

Name: Country-Style Potato-Leek Soup
Yield: Serves 6 to 8 (Makes about 11 cups)
Ingredients: 6 tablespoons, unsalted butter; 4 - 5 pounds, leeks (see note above); 1 tablespoon, unbleached all-purpose flour; 5 1/4 cups, chicken stock or canned low-sodium chicken broth; 1 , bay leaf; 1 3/4 pounds, medium red potatoes (about 5), peeled and cut into 3/4-inch dice

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Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV

For a country-style soup with the best flavor, we had to find the right variety of potato—and use more of the leek than is traditional.

SERVES6 to 8 (Makes about 11 cups)

TIME1 hour

has video

WHY THIS RECIPE WORKS

For a country-style potato-leek soup recipe with the best flavor, we first had to find the right variety of potato, low-starch Red Bliss. In keeping with our goal for a rustic potato soup recipe, we decided not to puree the soup but to leav...

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