Leek & Potato Soup with Garlic Toast

Leek & Potato Soup with Garlic Toast
Photo by www.finecooking.com


  • 2 lb. leeks (about 3; dark green tops discarded), sliced crosswise ¼-inch thick (about 3 cups)
  • 1-½ cups milk
  • 1 lb. Yukon Gold potatoes (about 3 large), peeled and cut into ¾-inch dice
  • 2 Tbs. olive oil
  • 1 small French baguette
  • 1 tsp. kosher salt; more to-taste
  • Freshly ground black pepper to taste
  • + 5 more ingredients
    • 3 cups homemade or low-salt chicken broth; more if needed
    • Pinch chili powder
    • 1 clove garlic, cut in half
    • ¼ tsp. celery seed
    • 3 Tbs. unsalted butter

Separate the sliced leeks into rings and soak in a big bowl of cool water for a few minutes to let the grit settle to the bottom of the bowl. Scoop them out carefully and drain. In a soup pot over medium heat, melt the butter. Add the leeks, potatoes, and celery seed and sauté until the vegetabl...

View full recipe at Fine Cooking


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