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Epicurious
Bon Appétit

Gnocchi-Leek Soup With Greens

By Kendra Vaculin

4.3

(15)

GnocchiLeek Soup With Greens in a white bowl on a white surface
Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams

Shelf-stable gnocchi makes this play on potato-leek soup a total breeze to bring together. Parmesan rind and bright caramelized lemon are the keys to transforming store-bought vegetable broth into a rich, complex base. (Hot tip: Always save your rinds in the freezer for broth!) The leeks show up in two places: cooked down until they nearly melt into the soup itself and frizzled until crispy as a dynamic finishing touch alongside fresh dill and shaved parmesan.

What you’ll need

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