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Ingredients

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Directions

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  • Melt butter over medium heat in a large, lidded pot. Add leeks and cook 7 minutes, until softened. Add chicken broth, potatoes and pears. Bring to a boil. Reduce heat to medium-low, cover and cook 25 minutes.

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  • Using a handheld blender (or a countertop blender, in batches), puree soup until smooth. (If using countertop blender, return mixture to pot.) While still hot, stir in brown sugar and salt.

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Instructions Checklist
Instructions Checklist
  • Ladle soup into 8 bowls. Garnish with a dollop of crème fraîche and sliced chives, if desired.

Tips

Save time and let flavors deepen: Make soup in advance and store, airtight, in fridge.

Nutrition Facts

213 calories; 3 g total fat; 2 g saturated fat; 8 mg cholesterol; 622 mg sodium. 46 g carbohydrates; 5 g fiber; 4 g protein;

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