Dace
Revolution in Progress
POTATO AND LEEK SOUP WITH BRIE CROUTONS
Serves 6 to 8
This recipe can easily be doubled for a crowd and can be prepared up to two weeks ahead of time. Just cool and freeze soup, then thaw in the refrigerator overnight before reheating while you prepare the croutons.
Ingredients
3 leeks, white and light green parts only, trimmed and sliced
1 large yellow onion, chopped
1 quart low-sodium chicken broth, plus more to taste
2 pounds Yukon gold potatoes, peeled and cut into (1/2-inch) chunks
Salt and pepper to taste
6 to 8 small slices sourdough bread
6 to 8 thin slices (about 5 ounces) Brie
1/4 cup chopped dill or parsley (optional)
Method
Put leeks, onion and broth into a large pot and bring to a boil. Reduce heat to medium low, cover and simmer for 25 minutes. Add potatoes, increase heat and bring to a boil. Reduce heat again to medium low, cover and simmer until potatoes are tender, about 20 minutes.
Working in batches, carefully pure contents of pot in a blender until smooth then return soup to pot. Thin out with a bit more broth, if desired, then season with salt and pepper, cover and keep warm.
Preheat oven to 400F. Arrange bread on a large baking sheet in a single layer, top with Brie and bake until cheese is melted and bread is golden. Ladle soup into bowls, top with croutons, garnish with dill and serve.
Nutrition
Per serving (about 13oz/370g-wt.): 390 calories (70 from fat), 8g total fat, 4g saturated fat, 25mg cholesterol, 820mg sodium, 67g total carbohydrate (5g dietary fiber, 7g sugar), 16g protein
Serves 6 to 8
This recipe can easily be doubled for a crowd and can be prepared up to two weeks ahead of time. Just cool and freeze soup, then thaw in the refrigerator overnight before reheating while you prepare the croutons.
Ingredients
3 leeks, white and light green parts only, trimmed and sliced
1 large yellow onion, chopped
1 quart low-sodium chicken broth, plus more to taste
2 pounds Yukon gold potatoes, peeled and cut into (1/2-inch) chunks
Salt and pepper to taste
6 to 8 small slices sourdough bread
6 to 8 thin slices (about 5 ounces) Brie
1/4 cup chopped dill or parsley (optional)
Method
Put leeks, onion and broth into a large pot and bring to a boil. Reduce heat to medium low, cover and simmer for 25 minutes. Add potatoes, increase heat and bring to a boil. Reduce heat again to medium low, cover and simmer until potatoes are tender, about 20 minutes.
Working in batches, carefully pure contents of pot in a blender until smooth then return soup to pot. Thin out with a bit more broth, if desired, then season with salt and pepper, cover and keep warm.
Preheat oven to 400F. Arrange bread on a large baking sheet in a single layer, top with Brie and bake until cheese is melted and bread is golden. Ladle soup into bowls, top with croutons, garnish with dill and serve.
Nutrition
Per serving (about 13oz/370g-wt.): 390 calories (70 from fat), 8g total fat, 4g saturated fat, 25mg cholesterol, 820mg sodium, 67g total carbohydrate (5g dietary fiber, 7g sugar), 16g protein
I love potato leek soup! Brie isn't half bad either. 
