Leek, Butternut Squash And Potato Soup

1. 1

   In a medium pot, saute the leeks in the olive oil for about 2 minutes. Do not let them brown. Add the squash and potatoes and saute them for another minute. Add the chicken stock and salt. Bring it to a boil and then reduce heat to medium and cook them covered for about 20 minutes.

2. 2

   Puree the soup and taste it. Adjust seasoning if needed. Serve with cracked black pepper and sour cream

* Per serving · 4 servings · Values may vary.

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