Cream of leek and potato soup from Food & Wine Magazine, December 2013 (page 142)

  • Yukon Gold potatoes
  • dry vermouth
  • Show all ingredients...

  • EYB Comments

    Can substitute sour cream for crème fraîche.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • Yildiz100 on November 05, 2017

    Made with white wine instead of vermouth and liked this version better. This makes a rather thin, elegant soup. Better with an extra dollop of creme fraiche on top of each bowl. I dont think I will make this again though, as no one is going back for the leftovers.

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