French Fridays with Dorie: Leek and potato soup

Dorie Greensan leek potato soup on eatlivetravelwrite.comI 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!

Want to join in the fun? Join French Fridays with Dorie here and follow along on Twitter.

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!).

41 thoughts on “French Fridays with Dorie: Leek and potato soup”

  1. I loved this too! The idea of using the red-skinned potatoes is great because although my soup was delicious it did look a little like wallpaper paste! 🙂

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  2. The photos of your soup are gorgeous!! Not to mention it look so delicious. I can’t wait to make this soup. I love how you used red skinned potatoes and topped the soup off with croutons. 🙂

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  3. This soup looks amazing – i can tell it has the most luxurious texture. The addition of the crouton on top is a great touch, I bet it tastes to yummy after it has soaked up some of that soup! I’d probably pour a bunch of croutons in my soup ;]

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  4. I can’t wait to try this soup and I like your addition of the red potatos-very nice touch. It looks delicious enough and in that beautiful blue bowl..I’m ready to join you at your table !

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  5. Mardi, your soup is beautiful and must be delciosu I’m sure jusdging from the ingredients (I love both potatoes and leeks.)
    I would go for it warm 🙂

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  6. This looks yummy Mardi. Might make a a pitstop at B&N tomorrow and make potful for the coming week. We’l see how it all turns out in the morning :D.

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  7. Not so handy for us at this time of year, but I imagine a good pot of soup would be very handy in colder climates at this time of year – bung the leftovers in containers in the freezer and you’ve got a quick and warming meal during the madness of the festive period.

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  8. I’ve been on holiday and so had a little bit of a break from French Fridays but coming back and seeing this makes me so look forward to getting back into it again … your crouton looks so crispy and yum!

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