Creamy Leek Soup
|Trimmed sliced leek white and light green parts||5 Cup (80 tbs)|
|Peeled cubed red potatoes||2 1⁄2 Cup (40 tbs)|
|99% fat free chicken stock||4 Cup (64 tbs)|
|Chopped chives||1⁄2 Cup (8 tbs) (For Garnish)|
Combine all the ingredients except the chives in a large saucepan and bring to a boil.
Lower the heat, cover, and simmer for 1 hour.
Transfer to a food processor or blender and puree.
Return the soup to the pan and reheat for 3 minutes.
Garnish with the chopped fresh chives and serve immediately.