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Jewish World Review Potato and leek soup, an easy French classic perfect for winter James Moore Oneforthetable.com JewishWorldReview.com | Potato and leek soup is a classic French recipe that couldn't be more comforting on a cold winter day. It's an easy recipe that requires only a few ingredients. The addition of a bread slice is typical in gazpacho recipes and adds to the "creamy" texture of the soup without using cream. In addition to garnishing the soup with traditional croutons, Jacques Pepin (in his book "Chez Jacques") recommends using chopped chervil as a garnish which adds a nice anise taste. EASY CREAMY LEEK AND POTATO SOUP SERVES: 4-6 4 medium leeks, white and light-green parts halved lengthwise, washed and sliced thin (about 4 cups), dark green parts halved, washed and cut into 2-inch pieces 3 tablespoons olive oil, plus more for brushing squash 2 cups homemade or low-sodium chicken broth 2 cups water 4 tablespoons (1/2 stick) unsalted margarine 1 medium onion, chopped medium (about 1 cup) 2 cloves garlic, minced Table salt 1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices 1 bay leaf 1 sprig fresh thyme 1 large slice high-quality sandwich bread, lightly toasted and torn into 1/2-inch pieces Ground black pepper WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Bring dark-green leek pieces, broth and water to boil in large saucepan over high heat. Reduce heat to low, cover and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan. Melt margarine in now-empty saucepan over medium-low heat. When margarine foams, stir in sliced leeks, onion and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add garlic and cook for 1-2 minutes until fragrant. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf and herb sprig. Transfer half of soup to a blender and process until smooth and creamy, 1-2 minutes. Transfer to large bowl and repeat with remaining soup. Alternatively, you can use an immersion blender to puree the soup directly in the pot (which is probably the best method if you have one). Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. (James Moore share favorite recipes, restaurants and cookbooks at his blog, Cook Like James http://cooklikejames.typepad.com/. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com) © 2012, ONE FOR THE TABLE. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC.