Potato-Leek Soup with Chives
The classic soup gets its velvety texture and gorgeous golden color from blended Yukon gold potatoes.
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The classic soup gets its velvety texture and gorgeous golden color from blended Yukon gold potatoes.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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