Country Style Potato Leek Soup
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 Tbsp unsalted butter
- 4 to 5 pounds leeks (see note above)
- 1 Tbsp clear jell
- 5 1/4 cups chicken stock or canned low-sodium chicken broth
- 1 bay leaf
- 1 3/4 lb medium red potatoes (about 5), peeled and cut into 3/4" dice
- (Yukon gold is nice also) (NOTE)
- Table salt and ground black pepper
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). (Wash well)
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 clear jell over leeks and stir to coat evenly. Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to boil. Discard bay leaf, season with salt and pepper.
Ladle into prepared jars leaving a 1" headspace. Process at 10 lb pressure. Adjust pressure according to altitude and or style of canner. Pints - 60 minutes, Quarts 75 minutes
Makes about 11 cups
NOTE: If wanting a pureed soup use Russet potatoes not the boiling ones and puree on reheat.
Variation: Cream of Leek and Potato Soup: Increase chicken broth to 7 cups, use russet potatoes.
ON REHEAT: Add 1/4 cup heavy cream and 2 Tbsp buttermilk per pint (Buttermilk is optional). If wanting thicker add a little roux. Top with bacon bits and a little snipped chives. You can also add a little cheddar to the mix if you like. I you are going to puree it you add the smell add ins to it.
