A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Rustic Potato-Leek Soup
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- #69552
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 pounds leeks
6 tablespoons unsalted butter
1 tablespoon all-purpose flour
5 1/4 cups homemade chicken stock or canned
low-sodium chicken broth
1 bay leaf
5 medium red potatoes, peeled and cut into 3/4-inch dice
salt and ground black pepper
directions
Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green portion. Clean leeks. Slice leeks in half lengthwise and chop into 1-inch pieces.
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.
Increase heat to high, whisking constantly, and 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.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
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