Name: Potato-Leek Soup With Toasted Nuts and Seeds
Yield: 6 Servings
Ingredients: 3 large leeks; 4 sprigs thyme; 2 sprigs rosemary; 2 bay leaves; ¼ cup (½ stick) unsalted butter; 3 celery stalks, chopped; Kosher salt, freshly ground pepper; 1 russet potato, peeled, chopped; 5 cups (or more) low-sodium chicken broth; ½ cup heavy cream; 1 tablespoon olive oil; ¼ cup almonds, chopped; 2 tablespoons raw sunflower seeds; 1 tablespoon coriander seeds, crushed; Pinch of sugar; ¼ cup crème fraîche

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Alex Lau

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

Recipe notes