Country-Style Potato-Leek Soup with Kielbasa
For a country-style soup with the best flavor, we had to find the right variety of potato—and use more of the leek than is traditional.
Gather Your Ingredients
Key Equipment
Before You Begin
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. Eight ounces of cooked ham, cut into ½-inch dice, can be substituted for the sausage, if desired. Whichever you choose, season the soup with care, since both ham and kielbasa are fully seasoned.
Instructions
1.
Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. 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. 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. Stir in kielbasa sausage. 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.
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