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Prep Time: 30 Minutes Cook Time: 32 Minutes |
Ready In: 62 Minutes Servings: 6 |
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America's Test Kitchen Ingredients:
5 cups low sodium chicken broth |
1 1/2 lbs red potatoes, cut into 1/2-inch chunks (4-5 medium potatoes) |
1 teaspoon fresh thyme (or 1/4 t. dried) |
2 bay leaves |
salt |
fresh ground black pepper |
4 tablespoons unsalted butter |
3 lbs leeks, white and light green parts, halved and sliced thin (about 8 medium leeks) |
2 garlic cloves, minced |
Directions:
1. Prep the leeks before you begin-trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
2. Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
3. Decrease heat to simmer, and continue to cook, covered until needed in step 5.
4. Meanwhile, melt butter in a large Dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
5. Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
6. Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
7. Season with salt and pepper to taste and serve.
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