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Country-Style Potato-Leek Soup with White Beans
Nb persons: 8
Yield:
Preparation time: 30 minutes
Total time: 1:30
Source:
| 4 pounds | leeks |
| 6 tablespoons | unsalted butter |
| 1 tablespoon | unbleached all-purpose flour |
| 5 1/4 cups | chicken stock or canned low-sodium chicken broth |
| 1 | bay leaf |
| 5 medium | red potatoes, (about 1 3/4 pound), peeled and cut into 3/4-inch dice |
| 1 cup | cannellini beans, (canned) |
| 8 oz. | Kielbasa, cut into 1/2" slices |
1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups).
2. Heat butter in 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. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Stir in 1 cup hot water, cannellini beans and kielbasa. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf, season with salt and pepper; serve immediately.
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