Creamy potato-leek soup
4
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy
Here's a classic French soup that is a snap to prepare and can be enjoyed hot, cold or at room temperature. We caramelized the leeks first to give the soup a more robust flavor. If you prefer soup with a thinner consistency, add up to two more cups of broth. You could also easily make this vegetarian by using vegetable stock instead of the chicken variety. To clean the leeks, remove the outer, tough dark leaves and trim the root end. Split the leeks in half lengthwise and soak them in cold water for 10 to 15 minutes to remove any grit and dirt.
Ingredients
Unsalted butter
1½ Tbsp
Uncooked leeks
1 pound(s), trimmed, chopped*
Reduced sodium chicken broth
4 cup(s)
Table salt
1 tsp, or more to taste
Black pepper
½ tsp, freshly ground or more to taste
Uncooked Yukon gold potato
1 pound(s), cubed
Light sour cream
½ cup(s)
Chives
3 Tbsp, fresh, snipped