Yield: Yields about 8 cups.
Servings: six as a main course or eight as a first course.
Here’s a soup that’s utterly pleasing—smooth and full-bodied without being heavy, thanks to starchy russet potatoes and just a little cream to enrich the flavor. Pair it wth a green salad for a simple but satisfying meal.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Nice soup. Plus are the croutons.
Very tasty soup, but needs an herb to save it from being too bland. We've enjoyed it with rosemary. Dill or thyme would also be good. The croutons are a must.
Excellent soup and not hard. Even good with gluten-free croutons, home made of course for those of us with the celiac thing going on. Look forward to making this again as the cold weather starts.
Excellent recipe. The pancetta croutons added a nice bit of tasty crunch. I would definitely use low-sodium broth, as I found it a touch salty even with that. For color, I tossed some chopped chives onto each bowl before serving.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?