Makes about 4 servings
- 2 medium leeks, white and tender green parts only, cleaned well and cut into 1-inch pieces
- 1 small onion (3–4 ounces), cut into 1-inch pieces
- 1 tablespoon unsalted butter
- 2 medium russet potatoes (about ¾ pound total), peeled, cut into 1-inch cubes or pieces
- ½ teaspoon thyme leaves
- 2 cups chicken broth, low sodium, divided
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- ½ cup half-and-half or heavy cream, optional
Nutritional information per serving (1 cup): Calories 116 (21% from fat) ● carb. 22g ● pro. 3g ● fat 3g ● sat. fat 2g ● Col. 8mg ● sod. 308mg ● calc. 40mg ● fiber 2g
Vegetarian • Gluten Free
- Insert the Metal Chopping Blade. Add 2 leeks and 1 onion, each cut into 1-inch pieces, to the work bowl.
- Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
- Scrape down the sides of the bowl and add 1 tablespoon butter. Secure the Cooking Lid.
- The cooking time is set for 8 minutes at 260°F on Speed 2.
- Add the 2 potatoes, peeled and cut into 1-inch pieces, ½ teaspoon thyme leaves, 1 cup of chicken broth, teaspoon salt and ½ teaspoon pepper. Secure the Cooking Lid with the Steam Cap in place.
- The cooking time is set for 10 minutes at 285°F with no speed.
- Once the soup is boiling, the cooking time is set for 20 minutes at 205°F with no speed.
- The vegetables should be soft. The processor is set to blend on Speed 10 for 45 seconds.
- With the processor running on Speed 6, add 1 cup of chicken broth for desired consistency.
- Stir in the ½ cup of half-and-half or heavy cream, if desired. Taste and adjust seasoning according to preference.