Creamy Leek-Potato Soup | America's Test Kitchen

Ingredients

• 4 medium leeks , white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
• 2 cups low-sodium chicken broth
• 2 cups water
• 4 tablespoons (1/2 stick) unsalted butter
• 1 medium onion , chopped medium (about 1 cup)
• Table salt
• 1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
• 1 bay leaf
• 1 (4-inch) sprig fresh thyme or tarragon
• 1 large slice high-quality sandwich bread slice , lightly toasted and torn into 1/2-inch pieces (see note)
• Ground black pepper