- Total Time
Made with just potatoes, leeks, and chicken broth, this hearty potage has all the robust taste of the traditional one made with cream—but none of the fat.
canned chicken broth64 oz, reduced-sodium
uncooked potato(es)8 medium, peeled and chopped
uncooked leek(s)3 medium, cleaned and thinly sliced
black pepper⅛ tsp, freshly ground
chives2 Tbsp, minced (optional)
- Combine the broth, potatoes, leeks, and pepper in a large saucepan or Dutch oven; cover and simmer until the vegetables are very soft, about 30 minutes. Uncover and let cool slightly.
- Puree at least 2 cups or up to all of the potatoes and leeks (depending on the texture you want), with 1–2 cups of the broth in a food processor; pour the mixture back into the remaining soup, stir, and reheat. Serve hot, or cover and refrigerate and serve cold; hot or cold, garnish with the minced chives, if using. Yields 1 1/2 cups per serving.