Diced potato-leek soup from Think Like a Chef by Tom Colicchio

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

  • Bloominanglophile on March 08, 2014

    This is a nice, filling variation of the standard potato-leek soup recipe. Chef Colicchio instructs you to add the chicken stock 1/2 cup at a time--not sure why. I just poured the whole amount in at once. Although this is supposed to be a diced potato soup, I took out 1/2-2/3rds of the potatoes after they were soft, pureed the rest, and then added them back in (before adding the butter and chives). Made for a nicer looking soup IMO. I served this with pretzels from the bakery and a German Octoberfest beer. Would ideally have served a green salad alongside, but it was Friday and I let it slide!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.