Ingredients
4
medium leeks (white and pale green parts only), halved lengthwise, then chopped
1
large carrot, finely chopped
1
celery rib, finely chopped
1
stick (1/2 cup) unsalted butter
8
cups chicken stock or low-sodium chicken broth (64 fl oz)
2
medium boiling potatoes
1
cup thinly sliced smoked kielbasa
2
tsp chopped fresh marjoram
Directions
1.
Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
2.
Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
3.
While stock simmers, peel potatoes and cut into 1/2-inch cubes.
4.
Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
5.
Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.
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