Quick Potato and Leek Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
black pepper, to taste |
1 tablespoon(s) butter |
1 29 ounce(s) can sliced or whole new potatoes, drained |
2 14 ounce(s) cans reduced-sodium, fat-free chicken broth |
1/2 cup(s) half-and-half or whole milk |
1/4 teaspoon(s) salt, optional |
snipped chives, optional garnish |
3/4 cup(s) thinly sliced leeks |
1/2 teaspoon(s) worcestershire sauce |
Directions:
1. Melt butter in a 4 1/2-quart or larger soup pot over medium heat. Wash leeks thoroughly by cutting in half vertically and peeling back the layers while rinsing to remove dirt. Slice leeks, and add to pot. Cook , stirring frequently until soft, about 2 minutes. Be careful not to brown; reduce heat if necessary.
2. Remove from heat, and add drained potatoes and broth. Using an immersion blender, blend until smooth, breaking up and then pureeing any large pieces of potato or leek. Alternatively, a regular blender or food processor can be used: add only enough broth to puree without overflow.
3. Pour potato mixture into a large serving or storage bowl. Add remaining ingredients. Stir well. Serve immediately, or chill to serve as a cold soup. Garnish with chives, if desired.
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