I found this recipe in Book of Soups by the Culinary Institute of America. The author’s note caught my attention: “this silky-smooth cream soup derives its thickness and most of its texture from potatoes rather than roux. The sweetness of the leeks and red peppers make a wonderful combination”. Sound so yummy! I was eager to give it a try.
And…M loves it and DD loves it! That should be enough! The following recipe is based on the original one from Book of Soups.
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People say that “good broth will resurrect the dead,” and that “broth to a cook is voice to a singer”. And the best broth is home-made. I love to make my own chicken broth, because I could be fully in charge of what was in it. With broth homemade, I could totally avoid MSGs, add the right amount of salt and other seasonings and trim out most of the fat.
But sometimes I don’t mind to use a little bit canned broth just to add more flavors, like this recipe. The success of this velvety soup relies on a rich broth made by simmering a full-flavored stewing hen in chicken broth. The result is known as double broth. [......]

