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Potato Leek Soup With Crispy Topping

  • SERVES: 4
  • PREP: 15 minutes
  • TOTAL TIME: 1 hour

You always wanted to know how to make this, right?

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

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The Stir-Anything Wooden Utensil Set
The Stir-Anything Wooden Utensil Set

Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.

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