Categories: SOUPS

Ingredients

• 2 teaspoons butter
• 2 leeks, rinsed well and chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 4 cups leftover cooked new potatoes
• 6 cups reduced-sodium vegetable or chicken broth
• 1 cup reduced-fat sour cream
• Salt and ground black pepper
• 4 teaspoons chopped fresh chives

Directions

1. Heat butter in a large stock pot or Dutch oven over medium heat.

2. Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.

3. Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.

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