Basque-style leek and potato soup from Milk Street Simple (page 139) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute parsnips for all or part of carrots.

  • hbakke on May 20, 2024

    This is a pretty basic soup that benefited from a good squeeze of lemon at the end of cooking. I subbed rutabaga for half the amount of potatoes.

  • et12 on January 22, 2024

    Quick to make and good portion sizes. Flavours were subtle but gave a nice little hit of acidity with the lemon juice. Make sure the head of garlic is really soft before you finish cooking to get a sweeter flavour.

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