- 2 tablespoons EVOO
- 1 large leek,white and light-green parts chopped
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 4 cups low-sodiium chicken broth
- 2 cups whole milk
In a large pot, heat EVOO over medium-high. Add leek and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth and milk. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. In a blender, working in batches, puree until smooth. Season with salt and pepper. Serve immediately or use as a base for the variations.