Potato and Leek Soup with Brie Croutons

431_potato_leek_soup

Course Soups and Stews

Ingredients in this Recipe

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

Recipe Preparation

See Full Recipe at Whole Foods Market

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