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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe was from the May-June 2009 issue of Weight Watchers magazine Ingredients:
4 yukon gold potatoes, peeled and diced |
4 large leeks, cleaned and chopped, white and light green parts only |
1 large onion, chopped |
5 cups low sodium chicken broth |
2 tablespoons fresh chives, chopped |
Directions:
1. Bring the potatoes, leeks, onion, broth, and pepper to a boil in a large saucepan.
2. Reduce the heat; cover and simmer until the vegetables are tender, about 25 minutes. Let the mixture cool about 10 minutes.
3. Puree in batches in a blender or food processor.
4. Return the puree to the saucepan and heat through; stir in the chives.
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