AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
RUSTIC POTATO-LEEK SOUP
Is there anything better than a bowl of warm soup on a cold winter's day? I don't think so. Here is a recipe for a hearty, sweet, oniony flavored soup that is simply delicious! I have seen other potato and leek soup recipes that call for pureeing the vegetables but I really like biting into the pieces of potato and leeks in this 'rustic' version.
Rustic Potato-Leek Soup
Adapted from The Complete America's Test Kitchen TV Show Cookbook
6 Tablespoons unsalted butter
4-5 pounds leeks (approximately 4-5 leeks), white and light green parts only, halved lengthwise, sliced crosswise 1-inch thick and rinsed thoroughly (about 11 cups)
1 Tablespoon unbleached all-purpose flour
5 1/4 cups low-sodium chicken broth
1 3/4 pounds red potatoes (about 5 medium), peeled and cut into 1/2-inch pieces
1 bay leaf
Table salt and ground black pepper
Melt butter in a Dutch oven over medium heat and add the leeks. Cover and cook, stirring occasionally, until the leeks are tender, about 15 minutes.
Add the flour and stir until everything is combined.
Gradually add chicken broth while whisking. Add potatoes pieces and bay leaf. Bring soup up to a boil. Once boiling reduce to a simmer. Cover the Dutch oven and simmer the soup for about 7 minutes. Now completely turn off heat and let everything sit covered for about 15 more minutes. The potatoes should be perfectly tender, not mushy and not hard. Discard bay leaf. Season the soup with salt and pepper.
Soup can be refrigerated for about 3 days.