Potato Leek Soup

I served this soup alongside stuffed bell peppers for The Gastronomer's second Christmas meal. Or more accurately, I should say I served it after the stuffed bell peppers. Unfortunately, my timing wasn't quite right on this night; as a result, we were quite full of peppers by the time the soup arrived and weren't in the right mood to enjoy its milder flavors. I'll have to make it again sometime--I'm definitely a fan of leeks.

Recipe by The America's Test Kitchen Family Cookbook

• 6 tablespoons (3/4 stick) unsalted butter
• 4 to 5 pounds leeks, white and light green parts only, sliced (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
• salt and pepper

Melt the butter in a large Dutch oven and stir in the leeks and garlic. Cover and cook over medium-low heat 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. Discard the bay leaves and season with salt and pepper.

Yield: 6-8 servings
Estimated Start-to-Finish Time: 55 minutes
Actual Start-to-Finish Time: 1 hour 30 minutes