2mediumleeks, white and pale green parts only, halved lengthwise, rinsed and sliced crosswise (about 1 cup)
6cupslow-sodium chicken broth
1-½poundswhite or yellow potatoes, peeled and roughly chopped
Salt and freshly ground black pepper to taste
1tablespoonheavy cream
½cupsnipped fresh parsley, chervil, or chives, or a combination
Instructions
Place the butter in a 4-Quart saucepan and melt it over medium heat. Add the leeks and cook, stirring until softened, but not brown, 4 to 5 minutes.
Slowly pour in the chicken broth so that it doesn't splatter and then add the potatoes, salt and pepper.
Bring to a boil over high heat and then lower the heat, cover the pan, and cook at an active simmer until the potatoes are very tender and can easily be pierced with a fork, about 30 minutes.
Remove from the heat and allow the soup to cool slightly.
Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan and reheat gently over low heat.
Stir in the cream. Taste and add more salt and/or pepper if needed.
To serve, ladle into bowls and garnish with the fresh herbs.
Recipe Notes
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Nutrition Facts
The Bonne Femme Silky Light Potato Soup Recipe
Amount Per Serving (1 /6th of recipe)
Calories 147Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 21.3g7%
Fiber 3.2g13%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.