0 recipes from contoocook and beyond


6 tablespoons butter
2 bunches leeks
l large onion, chopped
l to l-l/2 cups chopped carrots
l to l-l/2 cups celery, chopped
l large garlic clove, chopped
2 to 2-l/2 lbs. potatoes (or 3 very large ones)
l tablespoon flour
l bay leaf
8 cups chicken stock
Finely chop leeks (white part only!). Melt butter in large soup pot or Dutch oven over medium-low heat until foaming. Stir in leeks, onion, carrots, celery, garlic. Increase heat to medium, cover and cook, stirring occasionally until leeks are tender but not mushy -= l5 to 20 minutes; do not brown. Sprinkle flour over leek mixture and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high: whisking constantly, gradually add chicken stock. Add bay leaf. Cover and bring to boil. Reduce heat to medium-low and simmer, covered for about 5-7 minutes. Meanwhile, microwave the 3 potatoes until cooked through. When cool, peel and place in bowl and mash roughly with a fork. Put the leek, chicken stock mixture, etc. through food processor or blender until fairly smooth. Add potatoes and whisk until thoroughly mixed. Season with salt & pepper to taste. Remove bay leaf!

(Hint: Leeks: Cut off roots and tough dark green portions of leeks, leaving white portion and chop into l” sections)

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