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.
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
How to Make It
In a large pot, simmer leeks and next 4 ingredients (through water), covered, until potatoes are tender (20-25 minutes). Add butter.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.