Potato-Leek Soup

Ingredients:
1 T. of butter
2 medium leeks, whites only, sliced horizontally and cut into 1" pieces
1 small onion, cut into 1" pieces
2 medium potatoes, peeled and cut into 1" pieces
1-3/4 c. low-fat, low-sodium chicken broth
1/2 c. water
1/2 tsp salt
1/4 tsp white pepper
3 T chopped chives


Melt butter in a medium saucepan over medium-high heat. Add leeks and onion; sauté until soft, but not brown (approx. 5-8 minutes); stir occasionally.

Add potatoes, broth and water; cover and bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered until potatoes are soft, about 10-15 minutes.

Drain veggies, being sure to reserve cooking liquid. Allow cooking liquid to cool 5 minutes. Add half of the cooking liquid and half the solids to blender jar. Liquify in blender until smooth, about 15-20 seconds. Return pureed mixture to saucepan and repeat with remaining liquid and veggies. Add salt and white pepper; stir to combine. Garnish with chopped chives.

Yields 4 servings