Rustic Potato-Leek Soup

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.