Ingredients

The following ingredients have 8 Servings
  • 2 tsp unsalted butter (*see note)
  • 2 leeks, washed and sliced
  • 1 large onion, diced
  • 6 large potatoes, peeled and cut into medium pieces
  • 8 cups low-sodium vegetable stock
  • salt and pepper to taste
  • dried chopped chives, optional garnish
  • fat-free sour cream, optional garnish (leave out if vegan)

Instruction

  • In a large dutch oven or stockpot, over medium heat, melt the unsalted butter. Add the leeks and onion. Saute for about 5 minutes to soften the vegetables.
  • Add the potatoes and the vegetable stock. Cover, let simmer, for about 30 - 35 minutes. Check potatoes for tenderness.
  • Use an immersion blender to puree the soup to desired smoothness. Add salt and pepper to taste. If desired, serve with chopped chives and a dollop of fat-free sour cream as a garnish