Photo: Con Poulos
Prep Time
20 Mins
Cook Time
25 Mins
Yield
Makes 4 servings (serving size: 2 cups)

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.

Call this vichyssoise (though tangy yogurt replaces the traditional heavy cream) if serving this soup cold.

 

How to Make It

Step 1

In a large pot, simmer leeks and next 4 ingredients (through water), covered, until potatoes are tender (20-25 minutes). Add butter.

Step 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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