With all of the snow that has fallen, soup is the perfect meal! This soup is so filling, so easy to make and full of flavor. It’s also light and low in fat. You can eat it as is, or add some protein to it for a more filling meal. I recently added cut up roasted garlic chicken sausage to it and it was amazing!
Potato Leek Soup
1 lb Leeks, cleaned and chopped
1 lb Yukon Gold Potatoes, peeled and cubed
4 Cups Fat Free Chicken Broth
Salt & Pepper
1-3 Garlic Cloves, finely chopped
1 1/2 Tablespoons Butter
1/2 Cup Light Sour Cream
1. Melt butter in a large sauce pan. Add the chopped leeks and garlic and cook over medium heat for about 10-15 minutes, until the leeks started to brown and caramelize.
**When preparing the leeks, first chop off the roots and dark green parts and discard. Cut the leeks length wise and clean well. They can be very sandy. Once they’re clean, you can roughly chop them.**
2. Add the chicken broth and bring to a boil.
3. Add the potatoes and season with salt and pepper. Heat over low-medium heat so that it simmers. Cover the pan almost completely, so that steam is still able to escape. Cook for about 20-25 minutes, until the potatoes are tender.
4. At this point, you can either blend the soup with an immersion blender (I love mine!!) or transfer the soup in batches to a blender to smooth to desired consistency.
5. Once the soup is blended, stir in the sour cream.
6. Serve the soup with chopped chives on top.
**This soup will be even better the next day, once the flavors have had time to develop.**