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Makes 11 cups. Recipe from Southern Living.
Ingredients ½ cup unsalted butter 1 medium onion, thinly sliced 3 leeks, sliced 3 large baking potatoes, peeled and cut into 1/4-inch-thick slices 3 (14 1/2-ounce) cans low-sodium chicken broth 1 teaspoon salt ¼ teaspoon pepper Toppings Shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives Nutrition (exclusive of toppings) Calories: 282 Total fat: 19g Cholesterol: 49mg Sodium: 621mg Total Carbs: 28g Dietary Fiber: 3g Protein: 4g |
Directions
- 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.
