Potato-Leek Soup

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Potato-Leek Soup
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 pound yellow-fleshed potatoes, such as yukon gold, cut into 1/2-inch pieces
  • 5 leeks, white parts only, chopped
  • 1/2 pound zucchini, sliced
  • Salt
  • 1/2 cup 2 percent greek-style yogurt
  • 2 tablespoons chopped chives

Preparation

In a large saucepan, bring 5 cups water, the potatoes, leeks, zucchini and 2 teaspoons salt to a boil. Lower the heat and simmer until the vegetables are tender, about 30 minutes. Let cool slightly.

Using a blender and working in batches, puree the soup. Refrigerate until chilled. Serve with a dollop of yogurt and a sprinkle of chives.