Puree of potato and leek soup
2
Points®
Total Time
37 min
Prep
7 min
Cook
30 min
Serves
6
Difficulty
Easy
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, and some chicken broth and freshly ground black pepper are all it takes to put this savory soup together. If you've never cooked with them before, to clean the leeks thoroughly, first cut off the roots and dark-green tops. Cut the leeks in half and rinse under cool running water, separating the sections and rubbing them to remove the sand and grit. Sometimes leeks come in various sizes; you’ll need about 2 1/2 pounds for this recipe. You can garnish the soup with 2 tablespoons of fresh chives if you like.
Ingredients
Uncooked Yukon gold potato
4 medium, peeled and cut into 1⁄2-inch pieces
Uncooked leeks
4 medium, trimmed to white and light-green parts, cleaned, and chopped
Onion
1 large, chopped
Reduced sodium chicken broth
5 cup(s)
Black pepper
¼ tsp, freshly ground