Potato and leek soup is a classic, typically made with just potatoes, leeks, chicken broth and heavy cream. This Americanized soup is a version of a French dish called Vichyssoise, made with the same ingredients but typically eaten chilled. Andrew Zimmern puts a sophisticated take on potato and leek soup by adding fragrant herbs like thyme, tarragon and parsley, along with wintery vegetables like onion and fennel. Put a Tuscan twist on this soup by upping the leek to potato ratio and adding vermouth and dry white wine. Whether you’re looking for an easy dinner or want to master a French classic, our guide to potato and leek soup has all the recipes you need.
Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French soup served hot with salad and crusty bread. Slideshow: Warming Soups
This silky-smooth pureed soup may sound like an Escoffier classic, but its taste is purely Tuscan. Chef Lauren Kiino, a firm believer in whole-vegetable cooking, uses more of the leek greens than any French chef would tolerate, for tons of gentle leek flavor. Kiino also stirs in a little crème fraîche. "But the Italian spirit is still the same," she says. Slideshow: Italian Soups