Simple potato-leek soup
Uncooked Yukon gold potato(es)
1¾ pound(s), cut into 3/4-inch chunks
4 large, white and green parts only, thinly sliced
1 large, chopped
Canned chicken broth
⅓ cup(s), chopped fresh
- Combine potatoes, leeks, onion, broth, salt, and pepper in large pot or Dutch oven and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 25 minutes. Remove pot from heat and let cool 10 minutes.
- Pour soup into blender, in batches if needed, and blend until smooth. Return soup to pot and cook over low heat until heated through, about 2 minutes. Taste and season with salt and pepper, if needed. Ladle soup evenly into 6 bowls and sprinkle with chives.
- Per serving: 1 1/3 cups