Leek and carrot soup
1 cup(s), split and soaked until sand is removed, white part
1 medium, washed and cubed
Reduced-sodium chicken broth
½ pinch, freshly ground
Reduced-fat sour cream
4 tbsp(s), minced (optional)
2 tsp(s), as a garnish (optional)
- Melt butter in a soup pot over a medium heat.
- 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.
- Working in small batches, puree soup in blender. Return soup to pot and heat to serve.
- Add 1 Tbsp of sour cream to each bowl of soup. Finish with chives, if desired.