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.
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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.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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