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Ingredients

3 leeks, white and light green parts only, trimmed and sliced
1 large yellow onion, chopped
1 quart low-sodium chicken broth, plus more to taste
2 pounds Yukon gold potatoes, peeled and cut into (1/2-inch) chunks
Salt and pepper to taste
6 to 8 small slices sourdough bread
6 to 8 thin slices (about 5 ounces) Brie
1/4 cup chopped dill or parsley (optional)

Description

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.

Wholefoods