Potato Leek Soup

Yes. The soup keeps in an airtight container in the refrigerator for up to 4 days. To freeze, omit the cream and store in freezer-safe containers for up to 3 months; thaw overnight in the fridge, reheat gently over medium heat, and stir in fresh cream before serving.

Use whole milk or half-and-half—the soup will be thinner but still delicious. Use the same ½ cup amount and warm it gently without boiling.

The cream curdled from too much heat. Always add cream off the heat or over very low heat, and never let the soup boil after cream is added. If it happens, strain through fine mesh to recover the texture.

Slice the leek in half lengthwise, then slice crosswise into half-moons. Soak the slices in cold water for 5 minutes, swishing gently to dislodge dirt trapped between the layers, then drain well in a colander.

Crusty bread, a grilled cheese sandwich, or a simple side salad. A glass of white wine pairs beautifully.

Thaw in the refrigerator if frozen, then reheat gently in a pot over medium-low heat, stirring occasionally, until warm throughout (do not boil). Add a splash of cream or milk to restore the silky texture if needed.