Creamy potato-leek soup
1 hr 5 min
Here's a classic French soup that is a snap to prepare and can be enjoyed hot, cold or at room temperature. We caramelized the leeks first to give the soup a more robust flavor. If you prefer soup with a thinner consistency, add up to two more cups of broth. You could also easily make this vegetarian by using vegetable stock instead of the chicken variety. To clean the leeks, remove the outer, tough dark leaves and trim the root end. Split the leeks in half lengthwise and soak them in cold water for 10 to 15 minutes to remove any grit and dirt.
1 pound(s), trimmed, chopped*
Reduced-sodium chicken broth
1 tsp, or more to taste
½ tsp, freshly ground or more to taste
Uncooked Yukon gold potato(es)
1 pound(s), cubed
Light sour cream
3 Tbsp, fresh, snipped
- Melt butter in a large stockpot over medium heat; add leeks and sauté until leeks turn translucent and start to caramelize, about 10 minutes.
- Add broth, salt and pepper to pot; increase heat to high and bring to a boil.
- Add potatoes and reduce heat to low; simmer, partially covered until potatoes are tender, about 20 to 25 minutes.
- 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.
- Serving size: about 1 cup