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Ingredients
¾ pound potatoes, peeled and cut into 2-inch chunks
2 large leeks (about 1 pound), the white and very light green parts only, cleaned and cut into 2-inch slices
2 ½ cups chicken broth
⅓ cup part-skim ricotta cheese
½ cup buttermilk
½ teaspoon kosher salt
2 tablespoons snipped fresh chives
Nutritional analysis per serving (4 servings)
39 grams carbs; 16 milligrams cholesterol; 232 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 4 grams fiber; 546 milligrams sodium; 10 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put potatoes and leeks in a food processor. Process until coarsely chopped. Scrape into a 2 ½-quart souffle dish with a tightly fitting lid. Stir in 1 ½ cups broth. Cook, covered, at 100 percent power in a high-power oven for 16 minutes, stirring once.
- Step 2
Remove from oven and uncover. Stir in ricotta, buttermilk and salt. Working in batches, puree the mixture in a blender until smooth. (A food processor will not give soup a creamy texture.)
- Step 3
If serving cold, scrape soup into a bowl and refrigerate until well chilled. If serving hot, scrape mixture back into souffle dish. Cook, covered, 2 minutes. Serve with chives sprinkled on top.
Private Notes