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Credit: Beatriz Da Costa

Recipe Summary

hands-on:
15 mins
total:
4 hrs 50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart saucepan over medium-low heat, melt the butter. Add the leeks, potato, apple, salt, and pepper. Stir well, cover, and cook over medium-low heat for 5 minutes. Add the chicken broth and bring the mixture to a boil over high heat. Reduce heat to low and place the lid on askew, so the pot is not covered completely. Cook until the potato and apple are very tender, about 30 minutes. Add the half-and-half.

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  • Puree in batches in a blender until smooth. Refrigerate 4 hours or overnight to chill thoroughly. To serve, ladle the soup into bowls and sprinkle with the dill or chives (if desired).

Nutrition Facts

calcium 162mg; 318 calories; carbohydrates 37g; cholesterol 48mg; fat 17g; fiber 5g; iron 3mg; protein 8mg; saturated fat 10g; sodium 931mg.
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