Country-Style Potato-Leek Soup

Leeks can vary in size. If yours have large white and light green sections, use fewer leeks.

1. Melt butter in Dutch oven over medium-low heat. 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, stir to coat, and cook until flour dissolves, about 2 minutes.
2. Increase heat to high and, whisking constantly, gradually add broth. 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 from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf and season with salt and pepper to taste. Serve immediately.

COUNTRY-STYLE POTATO-LEEK SOUP WITH KIELBASA
Eight ounces of cooked ham, cut into 1⁄2-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.
Before removing pot from heat, stir 8 ounces kielbasa sausage, cut into 1⁄2-inch slices, into soup.

COUNTRY-STYLE POTATO-LEEK SOUP WITH WHITE BEANS
Reduce potatoes to 3⁄4 pound. Before removing pot from heat, stir 1 cup hot water and 1 cup canned cannellini beans, rinsed, into soup.