Potato and Leek Soup

 

2 tablespoons butter

1 – 2 cloves garlic

3 leeks    

1 tablespoon unbleached all-purpose flour

1 pound potatoes (preferably red) (2 – 3) peeled and cut into ¾ -inch cubes

4 cups chicken broth            

1 bay leaf

¼ teaspoon salt (or less, especiallly if using chicken broth with sodium)

¼ teaspoon white pepper (or black pepper) (don’t leave out the pepper!)     

1 cup milk or cream

2 tablespoons minced fresh parsley leaves (optional)

1.    Clean and chop leek: slice lengthwise to but not through the stem and then turn and slice it again lengthwise (you will have 4 sections, but all still attached to the stem – it looks like a brush at this point).  Wash it well and then using the stem as a handle, chop each leek into ½ inch sections.

2.    Melt the butter and sauté the chopped leeks and garlic until they are soft.

3.    Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes.

4.    While leeks are sautéing, peel, dice, and cube potatoes.  

5.    Add broth, bay leaf and potatoes to leeks.  Cover and bring to boil. Simmer, covered, until potatoes are almost tender, 5 to 7 minutes.

6.    Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes.

7.    Discard bay leaf, season with salt and pepper.

8.    Top with parsley sprigs and serve immediately.