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New potato soup

Nearly a month ahead of schedule, Mother Earth has split with Old Man Winter. Judging by the softball-size artichokes, plump tomatoes and tiny pea tendrils that are filtering into area farmers markets, Mr. Winter, and his hearty appetite for roots ... Read more

Total time: 1 hour, 10 minutes | Serves 6
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped leeks
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 cups vegetable broth
  • 1 pound new potatoes, quartered
  • 1 cup fresh peas
  • 1 cup coarsely chopped watercress leaves
  • Parmesan croutons, optional

Step 1Heat the oil in a large saucepot over medium heat. Add the onion, carrots and leeks, and cook until the vegetables are tender, about 5 minutes. Add the garlic and cook another 5 minutes.

Step 2Stir in the chicken and vegetable broths. Heat to boiling, then reduce the heat, cover, and simmer 30 minutes. Stir in the potatoes and continue to cook, covered, until the potatoes are tender, 20 minutes. Stir in the peas and simmer 5 minutes. Stir in the watercress. Serve topped with the croutons.

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