Potato Leek Soup
I followed a recipe from Cook's Illustrated March & April 2010 issue, but used only two large leeks instead of four medium and about 2/3 cup of toasted homemade bread crumbs for 1 large slice sandwich bread. I used hand blender to make the soup very smooth. J was surprised at how the soup was silky.
I liked the recipe because it called for bread, not extra potato that would make the soup gummy, nor cream that would cover the gentle leek/potato flavor. Without heavy cream (I am not counting the small drop of creme fraiche for a topping), the soup was light but filling.
Just a handful of ingredients made the soup so flavorful. I believe J will ask this soup again.
