1 (16-ounce) can fat-free, less-sodium chicken broth
2/3 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon minced fresh chives
How to Make It
Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.
Terrific soup. You may have to adjust the amount of liquid (broth) based on how starchy or waxy your potatoes are. I added more salt and pepper. Good recipe though - good balance of leeks and potatoes.
such a wonderfully creamy, yet light soup. My family loved it! I loved the texture and simplicity. I served the dish with the pork tenderloin, cranberry and pear salad from your 4/2010 issue. Great combination.