Ingredients (5)
- 4 tablespoons unsalted butter (1/2 stick), or 2 tablespoons olive oil
- 2 leeks, white and pale green parts only, quartered lengthwise and sliced
- Kosher salt and freshly ground black pepper
- 3 pounds Yukon gold potatoes, peeled and cut into bite-sized pieces
- 6 cups low-sodium chicken broth, plus more if needed
Nutritional Information
- Calories236
- Fat8.09g
- Saturated fat1.32g
- Trans fat
- Carbs35.75g
- Fiber4.43g
- Sugar2.44g
- Protein7.49g
- Cholesterol
- Sodium69.02mg
- Nutritional Analysis per serving (8 servings) Powered by
A classic French home-style soup that can be ready in under an hour. To make this dairy-free, use olive oil (or margarine) instead of the butter.
Instructions
- 1In a Dutch oven or heavy pot over medium heat, melt the butter (or warm the oil). Cook the leeks with a sprinkle of salt until tender, about 5 minutes.
- 2Add the potatoes, broth, and 1 teaspoon salt; stir to mix well. Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes.
- 3Depending on how smooth or chunky you like your soup, you can purée it in a blender (very smooth), puree it with an immersion blender (smooth), or use a potato masher to mash the potatoes until slightly chunky.
-
4Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.
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