Creamy Potato-Leek Soup
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
A classic French soup that is a snap to prepare. We caramelized the leeks first to give the soup a more robust flavor.
Ingredients
Unsalted butter
1½ tbsp(s)
Uncooked leek
1 pound(s), trimmed, chopped*
Reduced-sodium chicken broth
4 cup(s)
Table salt
1 tsp(s), or more to taste
Black pepper
½ pinch(es), freshly ground or more to taste
Yukon gold potato
1 pound(s), cubed
Light sour cream
½ cup(s)
Chives
3 tbsp(s), fresh, snipped
Instructions
1
Melt butter in a large stockpot over medium heat; add leeks and sauté until leeks turn translucent and start to caramelize, about 10 minutes.
2
Add broth, salt and pepper to pot; increase heat to high and bring to a boil.
3
Add potatoes and reduce heat to low; simmer, partially covered until potatoes are tender, about 20 to 25 minutes.
4
Puree soup in pot using an immersion blender (or working in small batches, puree the soup in a blender, careful not to splatter the hot liquid). Adjust seasonings if necessary, stir in sour cream and garnish with chives. Yields about 1 cup per serving.
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