Creamy Potato-Leek Soup - WW

By á-24534

A classic French soup that is a snap to prepare. We caramelized the leeks first to give the soup a more robust flavor.

Points -4

Serves - 6

Ingredients

• 1 1/2 Tbsp unsalted butter
• 1 pound(s) uncooked leek(s), trimmed, chopped*
• 4 cup(s) reduced-sodium chicken broth
• 1 tsp table salt, or more to taste
• 1/2 tsp black pepper, freshly ground or more to taste
• 1 pound(s) uncooked Yukon gold potatoes, cubed
• 1/2 cup(s) light sour cream
• 3 Tbsp chives, fresh, snipped

Details

Adapted from weightwatchers.com

Preparation

Step 1

Melt butter in a large stockpot over medium heat; add leeks and sauté until leeks turn translucent and start to caramelize, about 10 minutes.


Add broth, salt and pepper to pot; increase heat to high and bring to a boil.


Add potatoes and reduce heat to low; simmer, partially covered until potatoes are tender, about 20 to 25 minutes.


Puree soup in pot using an immersion blender (or working in small batches, puree the soup in a blender, careful not to splatter the hot liquid). Adjust seasonings if necessary, stir in sour cream and garnish with chives. Yields about 1 cup per serving.