Recipe: <!-- -->Potato and Leek Soup with Brie Croutons<!-- -->
This recipe can easily be doubled for a crowd and can be prepared up to two weeks ahead of time. Just cool and freeze soup, then thaw in the refrigerator overnight before reheating while you prepare...
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Cooking tools:
- Pot
- Blender
- Oven
- Baking sheet
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Spoon
- Serving bowl
- Kitchen towel
- Cover
Ingredients
- 3 leeks, white and light green parts only, trimmed and sliced
- 1 large yellow onion, chopped
- 1 quart low-sodium chicken broth, plus more to taste
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 1/2 teaspoon fine sea salt
- 1/4 ground black pepper
- 6 small slices sourdough bread
- 6 thin slices Brie (about 5 ounces total)
- 1/4 cup chopped fresh dill or flat-leaf parsley, (optional)
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