Creamy Leek-Potato Soup

Name: Creamy Leek-Potato Soup
Total time: 90 min
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

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Unfortunately, the very thing that makes this rustic soup a snap—the blender—also contributes to its downfall.

Keywords

Main Courses
Potatoes
Vegetables
Soups

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Cooking tools:

Fine-mesh strainer
Blender
Saucepan
Mixing bowl
Chef's knife
Cutting board
Toaster
Stove
Spoon
Measuring spoon

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