From Andrew Telesca

• 4-5 Lbs Leeks
• 6 Tbsp Canola oil
• 1 Tbsp Flour
• 5 ¼ Cups Broth – we use vegetable.
• 1 Bay leaf
• 1 ¾ Lbs Red potatoes, diced
• Salt and pepper

Directions:

Remove the roots and dark green tops of the leeks, leaving only the white part and about 3 inches of the light green bits. Chop into 1-inch sections.
Cook leeks in oil over medium-low heat, covered 15-20 minutes (or until tender). Sprinkle in the flour and stir until it’s gone. With the heat on high, whisk in the broth a little at a time.
Add potatoes, cover, and bring up to a boil then turn down to simmer. Cook until potatoes are done. Let stand 10-15 minutes before eating.
Eat.