You can also blend the soup in a food processor - though I find this method produce too smooth a result. Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and ...
Depending on your tastes, a soup may be smooth and pureed, as in this creamy, classic potato and leek, or chunky like New England chowder, brimming with clams, corn and potatoes. Food & Wine's ...