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.

Caroline Wright

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Credit: Con Poulos

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
Makes 4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

247 calories; fat 3.2g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.3g; protein 8g; carbohydrates 49g; fiber 4g; cholesterol 8mg; iron 3mg; sodium 271mg; calcium 77mg.
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