This versatile soup may be served hot or chilled.
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
1. Insert the Metal Chopping Blade. Add 2 leeks and 1 onion, each cut into 1-inch pieces, to the work bowl.
2. Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
3. Scrape down the sides of the bowl and add 1 tablespoon butter. Secure the Cooking Lid.
4. The cooking time is set for 8 minutes at 260°F on Speed 2.
5. 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.
6. The cooking time is set for 10 minutes at 285°F with no speed.
7. Once the soup is boiling, the cooking time is set for 20 minutes at 205°F with no speed.
8. The vegetables should be soft. The processor is set to blend on Speed 10 for 45 seconds.
9. With the processor running on Speed 6, add 1 cup of chicken broth for desired consistency.
10. Stir in the ½ cup of half-and-half or heavy cream, if desired. Taste and adjust seasoning according to preference.