In college, the cafeteria made a potato-leek soup.  It was terrible.  The flavors weren’t blended.  The leeks under cooked.  The broth very water.  Ick.  This recipe has none of those problems.  It’s great to have before a dinner, keeps well in the fridge, and makes a great lunch.

Again, this recipe hails from The America’s Test Kitchen.

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Ingredients:

• 6 tablespoons (3/4 stick) unsalted butter
• 4 to 5 pounds of leeks, white and light green parts only (about 11 cups) and rinsed thoroughly
• 2 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 3/4 pounds red potatoes (5 medium), scrubbed and cut into 1/2-inch pieces
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
• 2 bay leaves

Directions:

Trim the leeks and discard the root and the dark green leaves.  Slice the trimmed leeks in half length-wise, then cut into 1/2-inch pieces.  Rinse the cut leeks thoroughly in a bowl to remove dirt and sand.  Strain.

Melt the butter in a large Dutch oven over medium low heat.  Stir in the leeks and garlic.  Cover and cook until the leeks are tender, 15 to 20 minutes.  Stir in the broth, potatoes, thyme, bay leaves, and 1 teaspoon salt.  Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Smash some of the potatoes against the side of the pot to thicken the soup (this step really helps take the soup to the next level!) Discard the bay leave and season with salt and pepper to taste.

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