French Fridays – Leek and Potato Soup

I had some extra potatoes to use and this soup seemed the perfect vehicle. Dorie says it can be served smooth or chunky, hot or cold. I chose to serve it smooth and hot.

This is an easy soup recipe with most of the work chopping the vegetables. The soup includes onion, garlic, leeks, potato, thyme, sage (I did not use), chicken broth and milk. The onion and garlic are cooked first for 10 minutes then the rest of the ingredients are added, brought to a boil and then simmered for 30-40 minutes. I have also read that Dorie’s soup recipes tend to be on the thin side so I decreased the milk by 1/2 cup. I pureed this up in my blender for a velvety smooth texture. The optional toppings that I chose to use were chives, grated Parmesan and croutons. I enjoyed this soup as I like all the ingredients. I especially liked the texture of the croutons since I pureed my soup. My husband thought it was a little plain. Looks like we didn’t agree on this one.

Around My French Table by Dorie Greenspan page 66.

One Comment Add yours

  1. Cakelaw says:

    Your soup look hearty and delicious – perfect for our descent into cooler weather again.


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