Creamy Leek-Potato Soup | America's Test Kitchen

Name: Creamy Leek-Potato Soup | America's Test Kitchen
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

www.americastestkitchen.com

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

Keywords

Main Courses
Potatoes
Vegetables
Soups

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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