Recipe(tried): Country-Style Potato-Leek Soup

Served this with the Croque Monsieur, it is a really chunky delicious soup that has a really nice leek flavor. It is from a Cook's Illustrated Magazine. I made half the recipe and added a couple of tablespoons of half and half at the end.

Country-style Potato-Leek Soup

Makes about 11 cups, servings 6-8

Leeks differ. If yours have large desirable white and light green sections, use 4 pounds of leeks; if they're short on these parts, go with 5 pounds.

6 tablespoons unsalted butter
4-5 pounds leeks (see note above)
1 tablespoon all-purpose flour
5 1/4 cups chicken stock or canned low-sodium chicken broth
1 bay leaf
1 3/4 pounds red potatoes (about 5 medium), peeled and cut into 3/4-inch dice
Salt and ground black pepper

1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Clean leeks. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups).

2. Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 minutes; do not brown. Sprinkle flour over leeks and stir to coat evenly ; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock.

3. Add bay leaf and potatoes; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf, season with salt and pepper; serve immediately.