Sausage and Leek Soup

Ingredients

• 1 large carrots finely chopped
• 1 rib celery finely chopped
• 5 tablespoons flour all-purpose
• 2 teaspoons marjoram fresh chopped
• 1 cup kielbasa smoked thinly sliced
• 4 medium leeks white green halved lengthwise chopped ( and pale parts only)
• 64 fluid ounces chicken broth low-sodium
• 2 medium potatoes boiling
• 0.5 cup butter unsalted
• 6 servings bell pepper white to taste

Equipment

• bowl
• sauce pan
• whisk
• colander

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.
3. Add leeks and cook, stirring, until softened, about 3 minutes.
4. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
5. While stock simmers, peel potatoes and cut into 1/2-inch cubes.
6. Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes.
7. 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.
8. Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.