Creamy Leek Potato Soup Cook's Illustrated
Don’t fill the blender by more than two-thirds with hot soup; if necessary, process in three batches. You can also use an immersion blender to process the soup directly in the pot. Use the lowest setting on your toaster to dry out the bread without over-browning it.
Steps
Soup: bring dark-green leek pieces , broth , and water to boil in large saucepan over high heat.
Reduce heat to low , cover , and simmer 20 minutes.
Strain broth through fine-mesh strainer into medium bowl , pressing on solids to extract as much liquid as possible.
Set aside.
Discard solids in strainer and rinse out saucepan.
2.
Melt butter in now-empty saucepan over medium-low heat.
When butter foams , stir in sliced leeks , onion , and 1 teaspoon salt.
Reduce heat to low and cook , stirring frequently , until vegetables are softened , about 10 minutes.
3.
Increase heat to high , stir in reserved broth , potato , bay leaf , and herb sprig and bring to boil.
Reduce heat to low and simmer until potatoes are tender , about 10 minutes.
Add toasted bread and simmer until bread is completely saturated and starts to break down , about 5 minutes.
4.
Remove and discard bay leaf and herb sprig.
Transfer half of soup to blender and process until smooth and creamy , 2 to 3 minute.
Ingredients
leeks, low sodium chicken broth, water, unsalted butter, onion, table salt, russet potato, bay leaf, fresh thyme, sandwich bread, ground black pepper, leek, unbleached all-purpose flour, salt & fresh ground pepper, olive oil