Potato Leek Soup with Crusty Bread and a Simple Green Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Potato Leek Soup

1. Halve the leeks lengthwise, slice into half-moons, and rinse thoroughly in a bowl of cold water, lifting them out so grit sinks; drain well. 6 min
2. Peel and cut the 2 pounds of russet potatoes into 1-inch cubes, and mince the 3 garlic cloves. 8 min
3. Timing-sensitive step. Melt 3 tablespoons unsalted butter in a large pot or Dutch oven over medium heat, then add the leeks and cook, stirring occasionally, for 8 minutes until softened and just beginning to turn golden. 10 min
4. Timing-sensitive step. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
5. Add the potato cubes, 4 thyme sprigs, and 1 bay leaf to the pot.
6. Pour in 5 cups low-sodium chicken broth, stir in 1½ teaspoons kosher salt and ½ teaspoon black pepper, and bring to a boil over high heat. 5 min
7. Reduce heat to medium-low and simmer uncovered for 20 minutes until the potatoes are completely tender when pierced with a fork. 20 min
8. Discard the thyme sprigs and bay leaf, then use an immersion blender to purée the soup directly in the pot until completely smooth. 3 min
9. Stir in ½ cup heavy cream, taste, and adjust salt if needed; ladle into bowls and garnish each with a pinch of the sliced chives. 3 min

Warm Crusty Baguettebase

1. Preheat the oven to 375°F. 10 min
2. Slice the baguette on the bias into 1-inch pieces and arrange on a baking sheet. 2 min
3. Bake for 8 minutes until the crust is crisp and the interior is warmed through. 8 min
4. Transfer to a bread basket and serve with the 2 tablespoons of softened butter on the side (optional).

Simple Green Salad with Dijon Vinaigretteside

1. Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl until emulsified. 3 min
2. Thinly slice ½ English cucumber and 4 radishes just before serving. 3 min
3. Combine the 5 ounces of mixed greens, cucumber, and radishes in a large salad bowl, drizzle with the vinaigrette, and toss gently to coat; serve immediately. 2 min