Creamy And Velvety Leek And Potato Soup That Will Warm You Up. You don’t need to be a chef to make this potato leek soup—it’s one of those recipes that’s so simple and satisfying that ...

1. Set the oven at 475 degrees. Have on hand a 9-inch square baking dish or another dish with a 2-quart capacity. 2. Halve the leeks lengthwise, discarding the root end.

Halve each leek lengthwise and wash well under running water, fanning the layers and making sure to rinse off every hidden bit of sand. Slice the leeks finely crosswise – there should be 8 to 10 ...

Pour the cream mixture over the leeks and chicken. Return the baking dish to the oven and bake until an instant-read thermometer inserted into the thickest part of a breast registers 165 F, 10 to ...

Ingredients. 5 medium leeks. 3 tablespoons olive oil, plus more for finishing. 2 spring garlic bulbs, thinly sliced — Salt. 4 cups water or vegetable broth (can be made with leek greens) ...

Whisk in the chicken broth, 3/4 cup of the milk, the heavy cream, and the chicken pan drippings and bring to a simmer. Cook over moderate heat, stirring frequently, until thick, about 5 minutes.

30g unsalted butter - for the creamed leeks. 3 large leeks, washed, thinly sliced into 05.cm-thick rounds. 40ml (2 tablespoons) water. 40ml (2 tablespoons) cream - for the creamed leeks.