To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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How do you stay so slim eating all the wonderful food?
🎉Glad I found your channel 🎉 Thanks,looks yummy ❤
First of all you're not very informative to your people that is not a Dutch oven that's a Lord's cast on a naval PAN I doubt it if you or the viewers that's listening to you as even seeing a Dutch oven😢
So awesome 😊
I love this recipe, her editing, vibe and everything. My only critique is if that's "finely chopped garlic" my advice would be to invest in a better knife or mandoline… that was 2-3 mm thick
Yukon might be the best for this because of the blending.
That is not a Dutch oven that's a cast iron enamel coated large Pam😊
Fantastic Laura, I mean your version of this lovely soup !
wow…could have been 1/3 of length…
I made this soup last night and we absolutely loved it. And that topping was HEAVENLY ❤ Do Not skip the topping folks!!!!! Thanks for the recipe Laura 😊
You talk to much
Just made this soup today. Super easy and soooo good! Especially the toppings
I like the aesthetic of black pepper tbh and I actually haven’t cooked with white pepper
Almost everything you can do wrong, she did it.
All your food looks so good!….
She makes cooking so beautiful and simple. I love her!!!
Looks delicious I love your cooking 👏👏👏
I just love your channel!! And I love it when you speak a little Italian. It's the same dialect I grew up with!!! Brings back wonderful memories!!
@02:09
I use my salad spinner.
alton brown's version says to not carmelize the leeks but laura's says to. i wonder what the difference in taste is. i would think depth of flavor so not sure why he says not to
Love the idea of crunchy cauliflower! Thank you.
Subscribed! Amazing soup that tastes better than any potato leek soup I’ve cooked. 🤤
This recipe "phenomenal" 😋
Wow just wow I followed your recipe and instead of milk I used cashew cream and it was just amazing