[jp4m2]

Potato-Leek Soup
2 tablespoons unsalted butter
2-4 leeks
1 tablespoon unbleached all-purpose flour
5 1/4 cups chicken stock or canned low-sodium chicken broth
1 bay leaf
1 3/4 pounds medium red potatoes (about 5), peeled and cut into 3/4-inch dice
Table 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. Slice in half lengthwise and chop into 1-inch sections.
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, 10-15 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. 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.

Note:I didn't use bay leaf. Can add diced ham at the end. Can garnish in bowl w/ a pinch or two of cheddar cheese &/ or bacon bits..
I left the skins on the potatoes & when the soup was done took a potato masher & just did 2-4 easy mashes to create more texture.