Puree of potato and leek soup
Uncooked Yukon gold potato(es)
4 medium, peeled and cut into 1⁄2-inch pieces
4 medium, trimmed to white and light-green parts, cleaned, and chopped
1 large, chopped
Reduced-sodium chicken broth
¼ tsp, freshly ground
- Combine all of the ingredients in a large pot; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 25 minutes. Remove from the heat and let cool about 10 minutes.
- Pour the soup in batches into a blender or food processor and puree. Return the soup to the pot and simmer until heated through. Yields about 1 1/3 cups per serving.