how to make potato-and-leek soup

Potato-and-Leek Soup

September 1, 2009 by Thomas K

This creamy soup, along with French bread, makes a delicious and filling meal. Leftover soup keeps well in the refrigerator and can be reheated the next day. (Make sure that you donsoup because boiling will make the dairy curdle, or form lumps.) This soup can also be eaten cold. The French call the cold version vichyssoise.