Potato-Leek Soup with Chives

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The classic soup gets its velvety texture and gorgeous golden color from blended Yukon gold potatoes.

  • 4Servings


  • 2 Tbs. olive oil
  • 2 large leeks, light green and white parts thinly sliced (2 cups)
  • 1/4 tsp. grated nutmeg
  • 1 lb. Yukon gold potatoes (about 3 medium), peeled and thinly sliced
  • 3 3/4 cups low-sodium vegetable broth
  • 1/4 cup finely chopped chives


Heat oil in large pot over medium-low heat. Add leeks, and sprinkle with salt, if desired. Cover, and cook 5 minutes. Add nutmeg, and cook 1 minute more. Stir in potatoes and broth, and bring to a simmer. Partially cover, reduce heat to medium-low, and cook 10 minutes, or until potatoes are tender. Purée with immersion blender. Serve hot or chilled, sprinkled with chives.

Nutrition Information

  • Calories: 196
  • Carbohydrate Content: 29 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 147 mg
  • Sugar Content: 4 g