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.
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I love potato leek soup but this recipe is ridiculously bland. After my first cup I dropped in a few bouillion cubes and it got better. I strongly suggest you use broth instead of water in this recipe.