Potato-Leek Soup

Ingredients

• 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

Preparation

1. 1. In a large pot, simmer leeks and next 4 ingredients (through water), covered, until potatoes are tender (20-25 minutes). Add butter.
2. 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.