Rustic Potato-Leek Soup
serves 6 to 8

This soup is hearty enough to serve as a main course, perhaps accompanied by crusty bread and preceded or followed by salad. Leeks differ. If yours have large desirable white and light green sections, use 4 pounds of leeks; if they’re short on these parts, go with 5 pounds.

4–5 pounds leeks (see note)
6 tablespoons unsalted butter
1 tablespoon all-purpose flour
5 ¼ cups homemade chicken stock or canned
low-sodium chicken broth
1 bay leaf
1 ¾ pounds red potatoes (about 5 medium), peeled and cut into ¾-inch dice
Salt and ground black pepper

1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green portion. Clean leeks following illustrations at right. Slice leeks in half lengthwise and chop into 1-inch pieces. (You should have about 11 cups.)

2. Heat butter in large stockpot or Dutch oven over medium-low heat until foaming. Stir in leeks, increase heat to medium, cover, and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 minutes; do not brown the leeks. Sprinkle flour over leeks and stir to coat evenly. Cook until flour dissolves, about 2 minutes.

3. Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes, cover, and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Remove pot from heat and let stand, covered, until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf and season with salt and pepper to taste. (Soup can be refrigerated in airtight container for a day or two. Warm over low heat until hot; do not boil.) Serve immediately.

Rustic Potato-Leek Soup with White Beans
Follow recipe for Rustic Potato-Leek Soup, reducing potatoes to 2 medium (about ¾ pound). Just before removing pot from heat in step 3, stir in 1 cup hot water and 1 cup canned cannellini beans that have been drained and rinsed well. Proceed as directed.