Broccoli-Leek Soup by Linda Larsen

An immersion blender is an invaluable tool for making soup recipes neat and simple. If you don't have one, you can use a blender or food processor.

Serves 6

Calories: 174.02

Fat: 4.95 grams

Saturated Fat: 1.55 grams

Cholesterol: 6.11 mg

Sodium: 336.32 mg

1 tablespoon olive oil

2 leeks, rinsed and chopped

3 cloves garlic, minced

1 pound red potatoes, peeled and chopped

1½ pounds broccoli, chopped

5 cups low-sodium, fat-free chicken broth

⅛ teaspoon white pepper

½ cup plain low-fat yogurt

⅓ cup grated Parmesan cheese

Pinch white pepper

2 tablespoons chopped fresh chives

In a large soup pot, heat olive oil over medium heat. Add leeks and garlic; cook and stir until tender, about 5 to 7 minutes. Add potatoes and broccoli and cook, stirring frequently, for 2 minutes.
Add broth and ⅛ teaspoon white pepper and bring to a simmer. Reduce heat to low, cover pot, and simmer until vegetables are tender, about 15 to 20 minutes. Purée soup using an immersion blender.
In a small bowl, combine yogurt, cheese, pinch white pepper, and chives and mix well. Serve soup immediately and spoon the yogurt mixture on top.

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