I couldn’t have been happier to see Dorie’s leek and potato soup (smooth or chunky, hot or cold) included in this month’s lineup for French Fridays with Dorie. In this season of plenty, it’s sometimes nice to enjoy a simple soup for dinner and this one really hits the spot. Featured on pages 66-67, this recipe includes three different “bonnes idées” (interpretations of the recipe) and a lovely writeup on croutons.
Dorie calls for only one potato and 7 cups of liquid (3 of milk and 4 of stock) but I only used four cups of chicken stock since this seemed like enough water to vegetable ratio. I also used red skinned potatoes since that is what I had on hand and I love the colourful specks it makes in the finished soup. I finished some of the individual bowls with a swirl of cream and some with croutons made with leftover baguette sautéed in a little olive oil.
In short? The perfect bowl of comfort. Have some bubbling away as you do your Christmas baking and you will be so pleased you did. Nothing like sitting down to a beautiful bowl of healthy soup after a long day baking or shopping in this season of madness!
A few people have asked for recipes from my French Fridays with Dorie entries. The group does not publish the recipes on our blogs, rather, we would prefer it if you would purchase the book yourselves (trust me, you definitely want this book!) which you can do here on Amazon (great price right now) or here on Amazon Canada (it’s also on special!).