This recipe can easily be doubled for a crowd and can be prepared up to two weeks ahead of time. Just cool and freeze soup, then thaw in the refrigerator overnight before reheating while you prepare the croutons.
Ingredients
Method
Put leeks, onion and broth into a large pot and bring to a boil.
Reduce heat to medium low, cover and simmer for 25 minutes.
Add potatoes, increase heat and bring to a boil. Reduce heat again to medium low, cover and simmer until potatoes are tender, about 20 minutes.
Working in batches, carefully purée contents of pot in a blender until smooth then return soup to pot.
Thin out with a bit more broth, if desired, then season with salt and pepper, cover and keep warm.
Preheat oven to 400°F. Arrange bread on a large baking sheet in a single layer, top with Brie and bake until cheese is melted and bread is golden.
Ladle soup into bowls, top with croutons, garnish with dill and serve.
Nutritional Info
Serving Size
Calories
390
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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