Leek and Potato Soup

Ingredients

• 2 tablespoons butter
• 3 leeks, chopped
• 2 large potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Preparations

1. In a large pot, melt butter over medium heat. Add leeks and sauté until soft.
2. Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Blend the soup until smooth using an immersion blender.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot, garnished with chopped chives.

Tips

• For a lighter version, substitute the heavy cream with milk.

Nutrition Facts

• Serving Size: 1 cup
• Calories: 250
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 600mg
• Total Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 5g