Leek

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.