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“America's Test Kitchen”
READY IN:
1hr 2mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
  2. Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
  3. Decrease heat to simmer, and continue to cook, covered until needed in step 5.
  4. Meanwhile, melt butter in a large Dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
  5. Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
  6. Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
  7. Season with salt and pepper to taste and serve.

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