Michael Lanari

Kitchen & Bath Concepts


1 teaspoon vegetable oil

3 cups diced leek (about 3 large)

3 cups diced peeled baking potato (about 1 1/4 pounds)

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.

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