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We love a good creamy soup around here, but we love an easy recipe even more. This one fits the bill on both fronts. All you do is cook the onions and leeks—think of them as onions’ mellower cousins—with some stock, then blend ‘em all up with a little cream. Instead of throwing away the dark green parts you usually don’t use, slice them thin and fry ‘em up into a next-level crispy soup accessory.
2 large or 3 medium leeks (about 1½ pounds)
4 tablespoons unsalted butter
3 garlic cloves, minced
2 teaspoons kosher salt, plus more to taste
½ teaspoon white pepper
1 pinch ground nutmeg
3 medium (2½ pounds) white potatoes, peeled and cut into small dice
4 cups low sodium chicken or vegetable broth
½ cup half-and-half or heavy cream
3 tablespoons vegetable or other neutral-flavored oil
Say buh-bye to ricey risotto.
Garlic. Olive Oil. Spinach. Done.
My grown-up take on canned soup.
