Gallery

Recipe Summary

cook:
10 mins
heat:
40 mins
total:
50 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonstick pot, heat
    2 tbsp olive oil; add 1 lb sliced
    leeks and 1 chopped onion.
    Cook on medium heat for
    10 minutes; stir occasionally.
    Add 2 lbs potatoes, peeled and
    cut into 1-inch pieces. Stir in 7
    cups water, 2 chicken bouillon
    cubes, 3/4 tsp salt, 1/4 tsp black
    pepper and 1/8 tsp ground
    nutmeg. Simmer, covered, over
    medium heat for 40 minutes,
    stirring occasionally. Puree in
    batches. Blend 1 cup soup with
    1/2 cup sour cream, then add
    back to remaining soup. Garnish
    with chives.

    Advertisement
Advertisement