Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

This version of the classic cold potato-leek soup is also good warm.

Recipe by Cooking Light September 2000

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Credit: Oxmoor House

Recipe Summary

Yield:
5 servings (serving size: 1-cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

221 calories; calories from fat 27%; fat 6.7g; saturated fat 2.9g; mono fat 1.9g; poly fat 1.6g; protein 5.3g; carbohydrates 35.1g; fiber 2.5g; cholesterol 12mg; iron 1.7mg; sodium 340mg; calcium 77mg.
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