Ingredients
The following ingredients have 8 Servings
- 2 tablespoons butter
- ½ cup chives, (snipped)
- 1 large tomato, (chopped)
- ¾ cup plain Greek yogurt
- 1 medium lime
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 2 cups water
- 4 cups chicken broth
- 2 cloves garlic, (minced)
- 5 sprigs fresh thyme
- 1 cup celery, (chopped)
- 2 cups Yukon gold potatoes, (cubed)
- 2 large leeks, (halved, and sliced (white parts only))
- 6 large ears of corn, (kernels removed)
- ½ cup basil, (chopped)
Instruction
- Melt butter in a large saucepan over medium heat. Add corn kernels, leeks, potatoes, celery, thyme, and garlic.
- Cook about 5-7 minutes, or until vegetables start to soften, stir occasionally.
- Add chicken broth, water, salt, and cayenne and bring to a boil.
- Reduce heat and simmer, uncovered, until vegetables are very tender, about 20 minutes.
- Remove from heat and puree soup in the pot with an immersion blender until almost smooth.
- Divide soup evenly into bowls.
- Add one squeeze of a fresh lime and garnish each bowl with 2 tablespoons yogurt, 3 tablespoons tomato, 1 tablespoon chives and 1 tablespoon basil.
