Creamy Leek-Potato Soup

Name: Creamy Leek-Potato Soup
Yield: Serves 4 to 6
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

50 comments

Appears in Cook's Illustrated March/April 2010

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

SERVES4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Pureeing conventional leek-potato soup in a blender makes it unpleasantly gluey, but we weren’t about to use a food mill for such a simple soup. By using fewer potatoes and adding bread crumbs for body, we devised a low-starch, low-cream le...

This is a members' feature.