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“This creamy soup is the perfect starter for anything from a tailgate party to an elegant dinner party. Pour it into thermoses to keep it hot. From an October 1988 Bon Appetit section "Great Cook/ Great Party" that featured recipes from a Homecoming Football Picnic.”
1hr 5mins

Ingredients Nutrition


  1. Melt butter in large saucepan over medium-low heat.
  2. Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
  3. Mix in potatoes and 1/2 teaspoon thyme.
  4. Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
  5. Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
  6. Add cream, season with salt, pepper and lemon juice.
  7. (can be prepared 2 days ahead. Cover and refrigerate.).
  8. Stir over medium heat until warmed through.
  9. Garnish with minced fresh thyme and serve.

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