Sausage And Leek Soup - cooking recipe

Ingredients

4 medium leeks (white and pale parts only)
1 large carrot, finely chopped
1 celery rib, finely chopped
1 stick (1/2 c.) unsalted butter
8 c. chicken stock or broth (64 fl. oz.)
2 medium boiling potatoes
5 Tbsp. all purpose flour
1 c. smoked Kielbasa, thinly sliced
2 tsp. fresh chopped marjoram
Salt and white pepper to taste

Preparation

Halve leeks lengthwise and chop thin.
Wash in a large bowl of cold water, lift out and drain well in a colander.
Cook carrot and celery in 1/2 stick butter in a 4 or 5 qt. heavy saucepan over moderate heat for about 3 minutes, stirring occasionally until softened.
Add leeks and cook, stirring until softened, about 3 minutes.
Add stock and bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes.
While stock simmers, peel potatoes and cut into 1/2 inch cubes.
Melt remaining 1/2 stick butter in a small heavy saucepan over low heat.
Add flour and cook roux, whisking, 3 minutes.
Remove from heat and add 2 cups simmering stock, whisking vigorously.
Then whisk flour mixture into remaining stock and return to a simmer.
Add potatoes, Kielbasa and marjoram.
Simmer soup, partially covered, until potatoes are tender, 10 - 15 minutes.
Season with salt and white pepper.
Serves 6.
Active time 20 minutes.
Start to finish 45 minutes.