1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup milk
1/4 cup chopped fresh chives
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Let's Make It
Heat 1/4 cup dressing in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, broth and pepper; stir. Cover; bring to boil. Simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
Blend leek mixture, in small batches, in blender until smooth, returning each puréed batch to Dutch oven.
Stir in sour cream, milk and remaining dressing; cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with chives.
Top each serving with a small dollop of additional sour cream.
To quickly clean your blender, fill the container half-full with hot water. Add a few drops of liquid dish soap, then cover. Blend on high speed 30 sec. Pour wash water out and rinse with fresh hot water.
How to Prepare the Leeks
Leeks are grown in sandy soil and must be washed well before using. To prepare leeks, trim the roots and remove the dark green portions. Only the white and light green portion of the leek is used. Chop or slice the white and light green sections, then rinse in water to remove any soil or sand.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.