Country-style potato-leek soup with white beans from All Time Best Soups (page 97) by Cook's Illustrated Magazine

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Notes about this recipe

  • PickyPalateMom on April 17, 2024

    Five stars. Bought a very large bunch of leeks for cheap. Also added a handful of baby carrots chopped in coins (max a cup worth) and sautéed with the leeks. Did the cannelini bean version; used the bean liquid in the soup. Also added half a packet of frozen chopped spinach for the last 10 minutes of boiling. Another really good decision. This was DELICIOUS. Such a hearty lunch on a blustery rainy spring day.

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