Leek and Carrot Soup
1
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
A wonderful basic soup which can be spiced with a teaspoon or two of freshly grated ginger or orange zest.
Ingredients
Uncooked leek
1 cup(s), split and soaked until sand is removed, white part
Shredded carrots
4 cup(s)
Uncooked potato
1 medium, washed and cubed
Reduced-sodium chicken broth
4 cup(s)
Black pepper
½ pinch(es), freshly ground
Reduced-fat sour cream
½ tbsp(s)
Chives
4 tbsp(s), minced (optional)
Orange zest
2 tsp(s), as a garnish (optional)
Unsalted butter
1½ tbsp(s)
Table salt
½ tsp(s)
Instructions
1
Melt butter in a soup pot over a medium heat.
2
Add leeks and cook for about 5 minutes, stirring until leeks begin to caramelize. Add carrots and cook for 5 minutes more. Add the potato cubes, chicken broth, salt and pepper. Bring to a boil, then reduce heat and cook for about 20 to 25 minutes until potatoes are tender.
3
Working in small batches, puree soup in blender. Return soup to pot and heat to serve.
4
Add 1 Tbsp of sour cream to each bowl of soup. Finish with chives, if desired.
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