Puree of Potato and Leek Soup
- Total Time
It’s hard to believe that just five ingredients can create such a flavorful soup. Buttery-tasting Yukon Gold potatoes, plenty of leeks and onions.
uncooked Yukon gold potato(es)4 medium, peeled and cut into 1/2-inch pieces
uncooked leek(s)4 medium, trimmed to white and light-green parts, cleaned, and chopped
uncooked onion(s)1 large, chopped
reduced-sodium chicken broth5 cup(s)
black pepper¼ 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.