Makes 11 cups. Recipe from Southern Living.
½ cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into
3 (14 1/2-ounce) cans low-sodium chicken broth
1 teaspoon salt
¼ teaspoon pepper
Shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives
Nutrition (exclusive of toppings)
Total fat: 19g
Total Carbs: 28g
Dietary Fiber: 3g
- Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
- Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.