Author Notes
This is a wonderfully rich tasting soup though there is no cream. I've added lemon zest and greek yogurt for a little zip and brightness.This is my go to first course for many of my winter dinner parties. —mcms1974
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Ingredients
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4 tablespoons
butter
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3
large leeks, washed and chopped
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1
medium onion, chopped
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2 pounds
carrots, peeled and chopped
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1
medium, russet potato, peeled and chopped
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6 cups
chicken stock
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1/4 teaspoon
pepper
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1 teaspoon
lemon zest
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1/4 cup
lemon juice
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1/2 cup
plain, fat free, greek yogurt (more for garnish)
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1/4 cup
fresh parsley, chopped
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1 teaspoon
kosher salt
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chopped chives for garnish
Directions
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In a heavy 6 quart pot melt the butter over medium heat. Lower the heat and saute leeks with the lid on until softened about 10 minutes.
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Add the carrots, potato, chicken stock, lemon zest and pepper to the pot. Bring to boil then reduce to simmer. Cook 30 minutes with the lid on until vegetables are soft.
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Add the chopped parsley, Either working in batches with a blender or using an immersion blender, puree the soup until desired smoothness.
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Return the soup to low heat and wisk in the salt, lemon juice and yogurt. Adjust seasoning.
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Ladle into bowls. Garnish with a small dollop of yogurt and chopped chives.
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