Sausage And Leek Soup

• 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

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

leeks, carrot, celery, butter, chicken, boiling potatoes, flour, kielbasa, marjoram, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67256 (may not work)