Classic Leek Soup

1. 1

   Simmer leeks and potatoes in chicken broth until vegetables are soft, about 15 minutes.

2. 2

   Whirl mixture in blender until smooth, a small portion at a time, or rub through a wire strainer. Return soup to cooking pan and blend in cream, 3 tablespoons wine (or to taste) and salt to taste.

3. 3

   (This soup can be made ahead, covered and chilled.) Heat soup to simmering.

4. 4

   Sprinkle with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.