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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Blending vegetables creates a thick, creamy texture without adding cream or starch. That's the trick to creating this creamy Potato-Leek Soup that can be served warm or cold. Ingredients:
2-3 leeks, white and pale green parts only, sliced (2 cups) |
2 large russet potatoes (2 pounds), peeled and chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
5 cups water |
1 tablespoon unsalted butter |
1/2 cup fat-free plain greek yogurt |
2 tablespoons 1-inch chive slices |
Directions:
1. In a large pot, simmer leeks and next 4 ingredients (through water), covered, until potatoes are tender (20-25 minutes). Add butter.
2. Using an immersion blender (or a standard blender, working in batches), blend until smooth. Stir in yogurt. Divide among 4 bowls; sprinkle with chives. If desired, serve chilled.
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