The next time you want a particularly comforting soup, opt for one that's cream-based. These heavy soups aren't the best for a low-calorie ... classic potato and leek, or chunky like New England ...
Best if cooked one day ahead, refrigerated overnight and heated just before serving." —Carol Fetsco View Recipe "This old-fashioned potato soup recipe is closest to the soup I remember as a child.
Add the squash and potato, mix to combine and ... Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick ...
Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Stir in the cream and season, to taste, with salt and freshly ground black ...