Creamy Potato-Leek Soup
- Total Time
A classic French soup that is a snap to prepare. We caramelized the leeks first to give the soup a more robust flavor.
unsalted butter1 ½ Tbsp
uncooked leek(s)1 pound(s), trimmed, chopped*
reduced-sodium chicken broth4 cup(s)
table salt1 tsp, or more to taste
black pepper½ tsp, freshly ground or more to taste
uncooked Yukon gold potato(es)1 pound(s), cubed
light sour cream½ cup(s)
chives3 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. Yields about 1 cup per serving.