Ughh you wouldn't know it from my picture but this soup is delicious!!! I've been eying leeks at the grocery store and thinking about making a potato leek soup but I've only had it with a cream base and I wasn't up for that.
Then I read Christine's Blue Rose Cafe Blog and found exactly what I was looking for. She posted a review of this soup and mentioned it's chicken broth based yet creamy. Creamy and delicious!
I confess I did use 2 cups of broth and 1/2 cup of water to up the flavor. Some reviewers even used wine in place of some of the broth. I also sauteed a few chopped garlic cloves with the leeks. I used my immersion blender to puree.
The prep and cook time are also very short so this is perfect for a weekday meal. I don't think I'll need the recipe again either.
Recipe HERE courtesy of Gourmet Magazine, March 1992.
In No Particular Order by Ree
12 hours ago