• 4servings
  • 24minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons butter

  2. 2 leeks, rinsed well and chopped

  3. 2 cloves garlic , minced

  4. 1 teaspoon dried thyme

  5. 1 teaspoon dried marjoram

  6. 4 cups leftover cooked new potatoes

  7. 6 cups reduced-sodium vegetable or chicken broth

  8. 1 cup reduced-fat sour cream

  9. Salt and ground black pepper

  10. 4 teaspoons chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Heat butter in a large stock pot or Dutch oven over medium heat.

  2. Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.

  3. Using an immersion blender , puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.


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